Book  of  Recipes 


• 


PUBLISHED  BY 

THE  CA.LDRIC  COMPANY 

JANESVIUJE,  WIS, 


M 


BERKELEY 

LIBRARY 

UNIVERSITY   OF 
CALIFORNIA 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 

AGRICULTURE 

BEQUEST 

OF 

ANITA  D.  S.  BLAKE 


Digitized  by  the  Internet  Archive 

in  2006  with  funding  from 

Microsoft  Corporation 


http://www.archive.org/details/caloricbookOOcalorich 


CALORIC 
BOOK  OF  RECIPES 

A  COMPILATION  OF 

MORE  THAN  THREE  HUNDRED  SUPERIOR 
RECIPES,  INCLUDING  SOUPS,  FISH,  MEATS, 
VEGETABLES,  CEREALS,  SAUCES,  BREAD, 
SALADS,  PIES,  PUDDINGS,  CAKE,  FRUITS 
AND  PRESERVES 


ESPECIALLY  ADAPTED 
TO  THE  IMPROVED 
CALORIC  COOKSTOVE 


TENTH    EDITION 


PUBLISHED  BY 

THE  CALORIC  COMPANY 

janesville,  wisconsin 

Price  50  Cents 


Copyright  1912 

By  The  Caloric  Company 

Janesville,  Wisconsin 


AGRICULTURE 
GIFT 


C3S 

AGRIC. 

LIBRARY 


INTRODUCTION 


THE  recipes,  explanations  and  directions,  together  with 
a  number  of  useful  hints  and  suggestions  pertaining 
to  the  culinary  art,  contained  in  this  volume  have 
been  prepared,  primarily,  for  the  benefit  of  users 
of  the  Caloric  Fireless  Cookstove.  It  should,  per- 
haps, be  explained  here  that  the  word  "fireless"  is  a  misnomer. 
The  proper  word  is  "recalorator,"  which  literally  means  con- 
server  of  heat,  just  as  "refrigerator"  means  conserver  of  cold. 
In  both  instances,  the  initial  calor  (heat)  and  frigor  (cold) 
must  be  provided. 

In  the  "hay-box,"  the  predecessor  of  the  Caloric  Cook- 
stove,  the  initial  heat  was  supplied  by  a  large  body  of  water  or 
liquid  in  which  the  food  to  be  cooked  was  placed  and  brought 
to  the  boiling  point.  The  insulation  of  the  hay  kept  the  heat 
from  dissipating  into  the  surrounding  atmosphere,  just  as  the 
charcoal  and  air  chamber  insulation  of  the  refrigerator  keep 
the  surrounding  warmer  air  from  rapidly  melting  the  ice.  For 
boiling,  steaming  (to  a  certain  extent)  and  stewing,  the  boiling 
liquid  or  water  was  adequate  to  complete  the  cooking.  But,  of 
course,  the  temperature  could  not  be  raised  above  two  hundred 
and  twelve  degrees  Fahrenheit.  Inasmuch  as  there  are  cer- 
tain foods  which  cannot  be  cooked  properly  by  boiling  or 
stewing  in  a  liquid,  the  primitive  "hay-box"  and  its  commercial 
successor,  the  original  Caloric  Fireless  Cookstove,  were  not 
real  cookstoves — they  could  neither  bake  or  roast.  To  supply 
this  deficiency  comes  the  modern  Caloric,  which  with  is  genu- 
ine steatite  radiators,  furnishes  sufficient  stored  heat  to  raise 


132 


4  '  CALORIC    BOOK    OF    RECIPES 

the  temperature  in  the  Caloric  insulated  oven  to  over  four  hun- 
dred degrees  Fahrenheit.  Inasmuch  as  the  baking  heat  is  only 
between  three  hundred  and  twenty-five  and  three  hundred  and 
fifty  degrees,  it  will  be  readily  appreciated  that  the  modern 
Caloric  really  does  BAKE  and  ROAST,  as  well  as  boil,  steam 
and  stew — literally  cooking  practically  everything  for  the 
table.  That  this  method  of  cooking  is  superior  in  results,  from 
every  standpoint,  we  need  not  explain — it  is  too  well  under- 
stood. 

The  first  requisite  is  to  acquaint  one's  self  thoroughly  with 
the  modern  Caloric.  Therefore,  we  request  all  housewives  to 
study  carefully  the  directions  for  its  use. 

Although  the  time  and  ingredients  required  for  cooking 
are  stated,  nevertheless,  a  little  experience  will  demonstrate 
that  these  may  be  regulated  according  to  the  tastes  of  the 
individual.  It  will  take  a  little  time  for  the  thoughtful  house- 
wife to  master  all  the  advantages  of  the  Caloric.  There  are 
countless  possibilities,  not  mentioned  in  this  book,  which  time 
and  practice  will  reveal  . 

Pains  have  been  taken  to  make  the  book  international  in 
its  scope  and,  in  so  far  as  possible,  to  please  the  varied  tastes. 
It  should  be  understood  at  the  beginning,  however,  that  any 
recipe  may  be  used  in  preparing  food  to  be  cooked  in  the  Ca- 
loric. After  some  practice  and  by  following  the  instructions  in 
in  this  book,  any  woman  will  be  able  to  prepare  whatsoever 
viands  she  may  desire.  It  is  the  purpose  of  this  book  to  set 
forth,  principally,  the  method  of  preparing  food.  Formerly 
many  ingredients  were  added  to  the  food  while  cooking,  but 
all  tihe  details  may  now  be  attended  to  before  the  food  is 
placed  in  the  Caloric. 

THE  CALORIC  COMPANY 


EXCLUSIVE  CALORIC  FEATURES 

It  Will  Bake  and  Roast  as  well  as  steam,  stew  and  boil.  No 
preheating  of  foods  necessary, — no  basting, — no  waste  of 
food  stuffs.    Never  burns,  never  fails. 

Caloric  Cases.  In  keeping  with  every  modern  kitchen  conven- 
ience, the  "Caloric  is  substantially  constructed  of  se- 
lected oak,  the  paneled  case  making  it  indestructible,  giv- 
ing it  an  up-to-date  air  which  every  housekeeper  appre- 
ciates and  enjoys. 

Caloric  Insulation.  The  acknowledged  superior  effciency  of 
the  Caloric  is  in  a  great  measure  due  to  the  use  of  our 
patented  insulating  materials — for  retaining  the  heat  in 
the  cooking  department. 

Caloric  Ventilating  Valve  regulates  the  moist  or  dry  heat  in 
the  cooking  compartment  of  the  Caloric  Fireless  Cook- 
stove.  This  is  a  distinguishing  feature  of  the  Caloric, 
Insist  on  a  ventilating  valve  when  you  buy  a  fireless 
cookstove.  For  Roasting  and  Baking,  to  insure  dry 
heat,  slightly  raise  the  cap  from  the  top  of  the  valve,  al- 
lowing free  escape  of  all  steam..  For  steaming,  Stew- 
ing or  Boiling,  the  valve  is  self -regulating. 

Caloric  Rediators  from  the  soap  stone  ledges  of  Virginia  ab- 
sorb and  radiate  more  heat  than  any  other  mineral  or 
composition  known  to  science.  They  cost  several  times 
as  much  as  iron  or  steel  but  they  are  efficient. 

5 


6  CALORIC   BOOK   OF   RECIPES 

Easy  and  Simple  to  Operate.  The  radiators  supplying  the 
necessary  heat  for  "Caloric"  cooking  are  heated  for  a 
few  minutes  over  an  ordinary  flame  (same  as  a  flat  iron), 
then  placed  in  the  oven — the  aluminum  utensils  contain- 
ing the  foods  are  placed  on  top  of  the  radiators.  Close 
and  latch  the  cover — the  "Caloric"  will  do  the  rest. 
Simple,  isn't  it? 

Caloric  Cabinets^  Substantially  constructed  of  selected  solid 
oak  finished  to  match  the  Caloric  Cookstove  provides  a 
convenient  place  for  the  storage  of  all  cooking  utensils 
and  raises  the  stove  to  a  proper  height. 

Caloric  Stove  Bases.  An  inexpensive,  strong  and  well  con- 
structed base  for  use  in  connection  with  Caloric  Fire- 
less  Cookstoves  raising  the  stove  to  a  proper  height  and 
castered  so  that  it  can  be  conveniently  moved  from 
place  to  place. 

The  CALORIC  Cabinets  and  Stove  Bases  are  made  in  vari- 
ous sizes  to  fit  any  past  or  present  model  CALORIC  Fireless 
Cookstove. 


CONTENTS. 


PARTI 

Pag€ 

Directions  for  Using  the  Caloric 11 

Important  Don'ts If 

Important  Things  to  Do 13 

The  Metal  Parts 13 

The  Heating  of  Radiators 15 

Care  of  Caloric  Utensils 16 

Boling,  Steaming  and  Stewing 17 

Roasting 19 

Baking 20 

Suggestions 21 

PART  II 
Recipes 

Soups  27 

Fish    35 

Meats 38 

Sauces  for  Fish  and  Meat 75 

Vegetables 78 

Cereals 89 

Bread 91 

Salads .. 96 

Pies 100 

Puddings  101 

7' 


8  CALORIC    BOOK    OF    RECIPES 

Pudding  Sauces 107 

Cake 109 

Souffles 115 

Stewed  and  Baked  Fruits 117 

Fruit  Sauces 119 

Coffee 121 

Canning  and  Preserving 122 

PART  III. 

Table  of  Measures 125 

Table  of  Proportions 127 

Household  Hints 128 

Blank  Pages  for  Written  Recipes 139 


PART  I. 
Directions  for  using  the  Caloric. 


While  the  Meal  Is  Cooking  UNATTENDED  in  tfie  Caloric 


PARTI 
DIRECTIONS  FOR  USING  THE  CALORIC 

The  principle  of  fireless  cooking,  as  exemplified  by  the 

Caloric  Cookstove,  is  that  of  recaloration,  or  the  retention, 
through  insulation,  of  heat  previously  generated.  In  cooking, 
ordinarily,  food  is  heated  to  a  certain  temperature;  then  it  is 
left  over  the  fire,  not  to  get  hotter — that  would  be  impossible 
— but  to  keep  it  at  that  degree  of  heat.  The  dissipation  of  heat 
in  the  surrounding  air  makes  it  necessary  to  keep  on  supply- 
ing heat  in  order  that  the  cooking  food  may  continue  at  the 
cooking  temperature.  A  method  was  long  sought,  for  hygienic 
as  well  as  economic  reasons,  by  which,  the  heat  energy  once 
generated,  might  be  conserved  without  having  to  add  con- 
stantly thereto.  Such  a  method  is  hygienic,  because  it  is  ad- 
mitted that  food  cooked  in  a  comparatively  even  temperature 
is  not  only  more  nutritious,  but  also  more  palatable  than  that 
cooked  fiercely  over,  on  or  in  the  hottest  possible  temperature. 
The  Caloric  was  the  first  to  utilize  practically  this  principle  in 
the  making  of  a  commercial  fireless  cookstove.  Now,  the  Caloric 
has  made  another  great  stride  forward,  in  the  evolution  of  the 
new  Caloric,  which  has  literally  perfected  the  art  of  fireless 
cooking,  not  alone  in  the  boiling,  steaming  and  stewing  fea- 
tures, but  it  has  also  rendered  possible  baking  and  roasting  as 
well.  Of  course,  for  baking  and  roasting,  some  heat  must  first 
be  placed  in  the  cabinet,  and  this  is  done  by  means  of  steatite 

11 


12  CALORIC    BOOK    OF   RECIPES 

radiators.  With  this  heat  the  new  Caloric  economically  and 
satisfactorily  accomplishes  practically  everything  which  is  pos- 
sible on  a  range  or  any  other  stove. 


IMPORTANT  DONT'S 

Don't  expect  the  impossible  of  the  Caloric — that  is,  abso- 
lute success  every  time  it  is  used.  Failures  have  occurred  in 
using  a  costly  range  when  the  wind  was  in  the  wrong  direction 
and  the  drafts  would  not  work  well,  or  when  something  was 
overlooked ;.  but  these  failures  did  not  cause  discouragement 
or  the  condemnation  of  the  range.  Please  give  the  Caloric  an 
equal  chance. 

Don't  leave  the  radiators  in  the  oven  after  the  cooking  is 
finished. 

Don't  fail  to  dry  them  thoroughly  before  reheating. 

Don't  try  to  cook  small  portions  in  a  large  oven,  except  as 
directed  under  "Important  Things  To  Do." 

Don't  use  too  much  water  in  Caloric  cooking.  Not  much 
is  needed.    A  tablespoonful  is  often  sufficient.  ^ 

Don't  blame  the  Caloric  if  directions  are  not  followed. 

Don't  blame  the  Caloric  if  the  radiators  are  not  heated 
enough.    Some  things  naturally  require  more  heat  than  others. 

Don't  scrape  the  aluminum  utensils  with  a  knife,  wire 
cleaner,  or  other  sharp  instrument. 

Don't  use  lye,  ashes,  or  any  washing  powder  or  soap  con- 
taining alkali. 


CALORIC    BOOK   OF    RECIPES  13 

IMPORTANT  THINGS  TO  DO 

Keep  the  stove  open  when  not  in  use. 

Keep  the  radiators  dry  by  placing  them  on  a  hot  air  regis- 
ter, a  steam  radiator,  or  in  a  place  where  the  sun  will  strike 
them. 

Radiators  will  absorb  cold  as  well  as  heat  and  in  the  win- 
ter time,  when  they  become  thoroughly  chilled,  they  should  be 
heated  slowly  at  first  or  they  will  be  liable  to  crack. 

If  the  radiators  become  moist  in  long  processes  of  cooking 
as  in  the  case  of  cooking  cereals,  etc.,  they  should  be  thoroughly 
dried  before  reheating  them  for  further  use. 

The  linings  of  the  compartments  must  be  kept  dry.  When 
cooking  is  finished,  wipe  and  dry  thoroughly.  Use  scalding  water 
for  washing  and  wipe  them  off  occasionally  with  a  cloth  moistened 
with  olive  oil. 

In  cooking  a  small  portion  of  food,  the  smallest  utensil 
should  be  used.  If  there  is  considerable  space  left  in  the  com- 
partment, fill  another  utensil  with  hot  water  and  place  it  in  the 
oven  at  the  same  time,  thereby  leaving  less  air  to  be  heated. 
In  an  instance  of  this  kind,  it  is  of  great  advantage  to  have  a 
set  of  triple  or  double  utensils.  One  or  two  may  be  used  for 
cooking  foods  and  the  others  filled  with  hot  water. 

THE  METAL  PARTS 

The  Caloric  Cookstove  may  have  been  standing  closed  for 
a  considerable  length  of  time  before  its  receipt  by  a  purchaser 
and  for  this  reason,  the  linings  should  be  thoroughly  washed 


14  CALORIC   BOOK    OF   RECIPES 

with  clean  water  and  soap,  or  scalded  with  boiling  water.  They 
should  then  be  wiped  perfectly  dry  and  the  covers  allowed  to 
stand  open  for  several  hours,  in  order  that  the  compartments 
may  be  thoroughly  aired.  After  each  use  of  the  Caloric,  it 
should  be  washed  clean  and  wiped  dry.  The  covers  should  be 
allowed  to  stand  open  when  the  cookstove  is  not  in  use.  If 
they  are  tightly  closed  when  the  Caloric  is  not  in  use,  the  lack 
of  air  may  cause  the  cookstove  to  give  oif  a  musty  odor  and 
this  odor  may  sometimes  be  imparted  to  delicate  foods.  It  is 
well  understood  that  a  room  or  a  house  when  closed  up  tightly 
becomes  musty  and  the  same  is  true  of  the  Caloric  in  a  greater 
degree  because  the  metal  compartments  are  practically  air 
tight.  A  good  housekeeper  does  not  put  away  cooking  utensils 
with  the  covers  on  them  as  they  would  not  keep  sweet  under 
such  conditions. 

When  convenient  the  cookstove  should  have  a  thorough 
airing  out  of  doors  at  least  once  a  week.  If  it  is  not  convenient 
to  do  this,  the  stove  should  be  placed  in  front  of  a  window, 
where  the  sun  may  shine  in  the  ovens. 

When  cooking,  the  utensil  covers  and  the  steatite  radia- 
tors must  be  properly  in  place  before  any  attempt  is  made  to 
shut  the  covers  of  the  stove.  Otherwise,  the  metal  may  be 
dented. 

It  should  be  remembered  that  the  action  of  heat  and 
steam  in  the  Caloric  stoves  is  very  severe.  Therefore,  the 
metal  lining  cannot  be  expected  to  remain  bright.  The  heat 
from  the  radiators  will  darken  it.  The  chemical  action  of 
acids  in  some  foods  will  discolor  any  metal,  no  matter  what 
it  is.  This  discoloration  in  no  way  affects  the  cleanliness  of 
the  stove,  hence  no  attempt  should  be  made  to  keep  the  lin- 
ing bright  by  scouring  it  with  gritty  soaps  or  powders.   Such 


CALORIC    BOOK    OF    RECIPES  15 

a  proceeding  will  scratch  the  surface  of  the  metal  and  may, 
eventually,  start  rust  or  corrosion.  The  oven  in  an  ordinary 
range  does  not  remain  perfectly  bright  and  the  Caloric  oven 
should  not  be  expected  to  do  so.  Water  or  moisture  should 
never  be  allowed  to  stand  in  the  metal  compartments. 


THE  HEATING  OF  RADIATORS 

The  steatite  radiators  may  be  heated  on  gas,  gasoline, 
denatured  alcohol,  oil,  electric,  coal  or  wood  stoves  or  ranges. 
Care  should  be  taken  that  the  radiators  are  not  allowed  to 
become  red  hot. 

The  time  required  to  give  the  radiators  the  necessary 
temperature  is  from  ten  to  twenty  minutes,  depending,  of 
course,  on  the  size  and  intensity  of  the  blaze  used  and  the 
amount  of  heat  required.  Much  less  heat  is  needed  for  baking 
a  cake  than  for  roasting  a  large  piece  of  meat.  Judgment  must 
be  used.  The  radiators  should  be  tested  as  one  would  test  a 
sad-iron.  For  boiling  and  steaming,  only  moderate  heat  is 
required,  while  for  roasting  meat  it  is  necessary  to  have  the 
radiators  very  hot. 

With  very  little  trouble,  considerable  fuel  and  time,  may 
be  saved  by  keeping  the  radiators  moderately  warm.  In  the 
summer  time  they  may  be  placed  out  of  doors  in  the  sun,  if 
convenient.  They  will  then  require  only  a  few  minutes'  heat- 
ing over  a  flame.  In  the  winter  they  may  be  placed  in  a 
window  where  the  sun  will  strike  them ;  or  better  still,  on  the 
back  of  a  range  or  a  heater.  If  an  asbestos  plate,  such  as  is 
used  with  an  ordinary  gas  stove,  is  placed  over  the  radiators, 
they  will  heat  more  quickly. 


16  CALORIC    BOOK    OF    RECIPES 

Caloric  steatite  radiators  are  as  good  an  absorbent  of  cold 
as  they  are  of  heat.  When  a  radiator  is  cold  it  should  be 
heated  gradually  until  thoroughly  warm  and  then  it  may  be 
subjected  to  the  most  intense  heat. 

Steatite  is  a  natural  product  and  contains  seams  which 
may  open  up  when  the  radiators  are  heated.  The  radiators 
may  also  chip  or  flake.  This  does  not  affect  their  utility  in 
any  way  whatsoever.  On  the  contrary,  a  seam  or  crack  will 
cause  a  radiator  to  heat  up  more  readily,  thereby  lessening 
the  expenditure  for  fuel.  The  Caloric  guarantee  does  not 
cover  the  chipping  or  cracking  of  radiators. 

If  they  become  greasy  or  soiled,  they  may  easily  be  made 
as  good  as  new  by  the  use  of  sand  paper  or  any  scouring 
soap. 


CARE  OF  CALORIC  UTENSILS 

The  Caloric  utensils  are  made  of  pure 
aluminum  and,  as  is  well  known,  this 
material  will  discolor  under  certain  con- 
ditions. As  a  rule,  hot  water  and  pure 
soap  will  keep  utensils  in  perfect  condi- 
tion, but  if  these  are  not  sufficient,  the 
vessels  may  easily  be  cleaned  with  some 
good  scouring  soap.    Water  or  food  con- 

1^    t.,    «  .,      „   .     taining  alkali  or  iron   will   discolor  the 
Double  Boiler  Made    --jri-  x-i         a  ^u 

:«  'r.      c-  mside  of  alummum  utensils.    Amonef  the 

m  Two  Sizes  -      .         ,  .  ,  .        „    ,.  ** 

foods  which  contain  alkali  are  potatoes, 

from  which  the  skins  have  not  been  removed ;  corn  on  the  cob, 

etc.,  and  these  are  quite  sure  to  discolor  the  aluminum  utensils. 


CALORIC    BOOK    OF   RECIPES  17 

This  discoloration  is  harmless  and  will  have  no  effect 
upon  the  food.  It  does,  however,  mar  the  appearance  of 
the  aluminum  and  every  good  housekeeper  likes  to  have  her 
utensils  bright  and  clean.  If  food  or  grease  adheres  to  the 
aluminum  surface  it  may  easily  be  soaked  loose  by  allowing 
hot  water  to  stand  in  the  vessel  for  several  hours  and  scrap- 
ing with  a  wooden  spoon;  or  if  necessary,  with  very  fine 
sand  or  powdered  emery. 

BOILING,    STEAMING   AND    STEWING 
Use  of  Ventilating  Valve 

Steaming  is  the  cooking  of  food  over  boiling  water  or  in 
molds  placed  in  a  kettle  of  boiling  water. 

Stewing  is  the  cooking  of  food  for  a  considerable  time  in 
water  just  below  the  boiling  point.  For  stewing,  the  radiators 
need  not  be  quite  as  hot  as  for  boiling. 

The  Caloric  ventilating  valve  is  self-regulating  for  steam- 
ing, stewing  and  boiling. 

For  boiling,  steaming  or  stewing,  only  one  radiator  is 
used.  This  should  be  heated  and  placed  in  the  bottom  of 
the  compartment.  The  food,  when  prepared,  should  be 
placed,  with  the  proper  amount  of  boiling  water,  in  one 
of  the  Caloric  utensils  and  the  cover  clamped  down.  The 
cover  to  the  Caloric  compartment  should  then  be  quickly 
closed  and  fastened. 

The  length  of  time  food  will  keep  hot  in  the  Caloric  de- 
pends largely  on  the  bulk.  When  a  kettle  is  two-thirds  or 
more  full  the  contents  will  often  keep  hot  eighteen  or  twenty 
hours.  Food  will  retain  the  heat  at  least  ten  hours.  It  is 
not  absolutely  necessary  to  use  a  radiator  in  boiling,  steam- 
ing or  stewing,  but  it  is  preferable,  as  better  results  are  ob- 


18  CALORIC   BOOK   OF   RECIPES 

taincd.  If  a  radiator  is  not  used,  the  food  should  be  simply 
brought  to  the  boiling  point  over  a  flame  stove,  the  aluminum 
cover  clamped  down,  the  vessel  removed  directly  to  the 
Caloric  and  the  lid  closed  and  fastened. 

As  there  is  practically  no  evaporation  of  water  by  escap- 
ing steam,  care  should  be  taken  not  to  add  too  much  water 
to  foods  which  absorb  water,  like  lima  beans,  rice,  macaroni, 
etc.  In  boiling  meats,  allow  only  as  much  water  as  will  be 
needed  for  the  gravy.  For  green  peas,  add  one  tablespoon- 
ful  of  water  to  one  pint  of  peas.  With  spinach,  no  water  is 
needed  except  what  clings  to  the  leaves  after  rinsing.  Onions 
and  dried  beans  should  be  placed  in  cold  water  and  brought  to 
the  boiling  point  on  a  flame  stove  or  range ;  then  drained,  and 
enough  fresh  water  added  to  cover  them.  When  hot,  place 
in  the  Caloric. 

If  a  radiator  is  hot  enough  to  sharply  hiss  when  touched 
with  a  wet  finger,  it  is  hot  enough  for  boiling. 


CALORIC   BOOK   OF   RECIPES 
ROASTING 


19 


Two  steatite  radiators  are  used  for 
baking  and  roasting,  one  at  the  bottom 
of  the  oven,  and  one  suspended  in  a 
rack  in  place  of  the  regular  cover  of 
the  large  utensil.  As  liquids  evapor- 
ate but  little  in  the  Caloric,  none  need 
be  added  to  the  roast.  For  this  rea- 
son, no  basting  is  required.  The  top 
radiator  supplies  the  necessary  heat  for 
browning  roasts. 

It  requires  only  a  little  more  time 
to  roast  in  the  Caloric  than  in  an  ordi- 
nary oven.    For  instance,  a  veal  roast 
that   would   require   three-quarters   of 
Showing  the  Use  of    an  hour  in  an  ordinary  oven  will  be 
Caloric  Steatite        roasted  most  satisfactorily  in  the  Gal- 
Radiator.  Qj.j^,  jj^  Qj^g  hour.     It  does  not  injure 
the  roast,  however,  if  it  is  permitted  to  remain  longer  in  the 
Caloric.     It  will  not  bum  or  become  dry  or  tasteless  if  left 
for   twice   or   three   times   the   period    actually   required   for 
cooking. 

Season  meat  as  desired  and  place,  without  heating  or 
adding  any  water,  in  the  Caloric  kettle.  If  potatoes  or  other 
vegetables  are  desired  with  the  meat,  place  them  around  it. 
When  roasting,  raised  the  cap  of  the  ventilating  valve  slight- 
ly, allowing  free  escapement  of  steam.  Radiators  for  roast- 
ing meat  must  be  very  hot.  Test  them  by  placing  a  small 
piece  of  paper  on  them;  if  the  paper  browns,  they  are  suffi- 
ciently heated. 


20  CALORIC   BOOK   OF   RECIPES 

BAKING 

Baking  naturally  requires  more  care- 
ful attention  than  roasting,  but  the 
results  are  most  satisfactory  and  sur- 
prising. Practically  everything  can  be 
baked  in  the  Caloric — cakes,  pastry, 
biscuits,  bread,  puddings,  beans,  pota- 
toes, apples  and  all  kinds  of  fruit.  A 
little  attention  at  first,  some  practice, 
and  success  is  assured. 

Two  radiators  are  used  in  baking 
and  these  may  be  heated  while  prepar- 
ing the  food  for  the  oven.  With  two 
radiators  sizzling  hot  it  requires  only 
about  the  same  time  to  bake  as  would 
be  necessary  in  an  ordinary  range  oven 
with  a  moderate  baking  heat.  A  little 
experience  will  determine  just  the  necessary  time.  One 
radiator  is  placed  at  the  bottom  and  the  other  on  top 
of  the  baking  rack.  Potatoes,  or  squash  in  the  shell,  may 
be  put  directly  into  the  utensil,  but  pies,  puddings,  cakes, 
etc.,  should  be  placed  in  the  ordinary  baking  tins  and 
slipped  into  the  racks.  Anything  too  large  for  the  bak- 
ing racks  may  be  put  into  the  regular  Caloric  utensil  as 
directed  for  meat-roasting.  For  baking  bread  or  cake  the 
test  for  the  radiators  is  to  be  able  to  count  not  more  than 
thirty-five  as  rapidly  as  possible  while  the  hand  is  held  two 
inches  above  a  radiator.  In  fifteen  minutes,  bread  should 
have  begun  to  brown.  Pies  require  hotter  radiators  than 
bread  or  cake.  ^  In  order  to  give  cake  time  to  rise  suffi- 
ciently before  beginning  to  brown,  it  is  well  to  leave  the  cover 


CALORIC   BOOK   OF   RECIPES  21 

of  the  compartment  closed  but  not  locked  for  the  first  ten 
minutes.  The  hook  of  the  clasp  may  be  slipped  under  the 
cover.  For  the  remainder  of  the  time,  close  the  cookstove  as 
usual.  In  baking  Irish  potatoes  it  is  necessary  to  raise  the 
cap  of  the  ventilating  valve  to  allow  the  steam  to  escape. 
Sweet  potatoes  contain  less  water  than  Irish  potatoes  and 
less  steam  is  formed  in  baking. 


SUGGESTIONS 

If  dinner  is  to  be  served  at  night  all  the  preliminary  cook- 
ing may  be  done  at  noon,  and  the  food  placed  in  the  Caloric 
and  left  until  evening. 

Dried  apf)les  or  prunes  may  be  cooked  in  the  Caloric 
over  night.  Previous  to  cooking  they  should  be  soaked  in  cold 
water  several  hours.  Use  the  water  in  which  they  were 
soaked  for  the  cooking. 

Sauerkraut  will  be  more  tender  and  better  flavored  if  it 
is  placed  in  the  Caloric  the  day  before  it  is  intended  to  be 
eaten. 

Meats  and  poultry  which  are  somewhat  tough  may  be 
made  tender  by  kaving  them  in  the  Caloric  a  greater  length 
of  time  than  would  ordinarily  be  required. 

The  Caloric  is  an  excellent  thing  for  a  family  whose 
members  cannot  all  have  meals  at  the  same  time.  Part  of  the 
food  may  be  taken  out  at  the  first  meal-time  and  the  re- 
mainder left  in  the  cookstoves,  where  it  will  keep  hot  for  hours. 


22 


CALORIC    BOOK    OF   RECIPES 


The  Caloric  may  also  be  used  for  keeping  food  cold.  Ice 
cream  can  be  kept  from  melting  by  placing  it  in  the  cook- 
stove. 

The  Caloric  makes  possible  great  economy  in  the  use  of 
seasoning.  Half,  and  indeed,  sometimes  a  third  or  fourth  part 
of  what  one  would  ordinarily  use  will  be  sufficient.  In  using 
the  Caloric  there  is  practically  no  evaporation — all  the  delicious 
and  delicate  flavors  remain  in  the  food.  Therefore,  care  should 
be  exercised  in  the  use  of  seasoning. 

There  is  one  Caloric  ket- 
tle for  each  compartment  oj 
the  stove,  but  it  is  often  con- 
venient to  cook  more  than  one 
thing  at  a  time  in  a  compart- 
ment. For  this  "purpose  the 
Caloric  Company  manufactures 
triple-sided  nesting  utensils, 
three  of  which  fit  perfectly,  side 
by  side,  in  an  eight  or  twelve- 
quart  compartment  of  any  of  the  Caloric  stoves.  By  the  use 
of  these  utensils  three  varieties  of  food  may  be  cooked  in  one 
compartment  at  the  same  time.  The  company  also  makes 
double  utensils,  two  of  these  fitting  into  one  compartment. 
These  special  utensils  are  not  supplied  with  the  regular  equip- 
ment of  the  stove  but  cost  a  slight  amount  extra. 


Triple  Utensils 


CALORIC    BOOK    OF    RECIPES 
CAUTION. 


23 


Usually,  in  boiling,  steaming  or  stewing  it  is  unnecesary 
to  raise  the  oven  or  compartment  cover  until  the  food  is  cooked. 
If,  however,  the  cover  is  opened  during  the  boiling  process, 
which  process  causes  some  steam  pressure,  care  should  be 
taken  to  avoid  being  scalded.  This  is  not  necessary  if  you  use 
the  ventilating  valve  according  to  directions. 


Brown  Bread  Baked  in  the  Caloric 


Pleased  and  Satisfied  with  a  Caloric 


PART  II. 
Recipes. 


Model  No.  41 


PART  11. 
SOUPS. 

The  foundation  of  all  soups  is  the  juice  or  extract  of  meat, 
poultry,  game,  fish  or  vegetables.  The  bones  of  meat  are  espe- 
cially rich  in  nutriment  that  goes  to  make  up  a  wholesome  and 
palatable  soup.  The  materials  for  soup  cost  but  little  and, 
by  using  the  Caloric,  the  real  expense  of  the  dish — the  long 
cooking  over  the  fire — is  done  away  with  and  it  becomes  one  of 
the  most  economical  as  well  as  one  of  the  most  nutritious  of 
foods.  Meat  should  not  be  washed.  Wipe  it  well  with  a  piece 
of  cheese-cloth  wrung  from  cold  water.  Meat  for  soup  should 
always  be  put  on  to  cook  in  cold  water,  heated  slowly,  and  not 
allowed  to  boil. 

Place  soups  in  the  Caloric  to  keep  hot  for  a  second  helping 
or  for  late  arivals. 

Stock — Cut  six  pounds  of  the  shin  of  beef  in  small  pieces. 
Add  three  quarts  of  cold  water,  six  whole  cloves,  six  pepper- 
corns and  one  bay  leaf.  Heat  slowly  and  remove  to  the  Caloric 
for  six  or  eight  hours,  using  one  radiator.  Strain  through 
cheesecloth.  When  cold,  remove  every  particle  of  fat.  The 
stock  will  form  a  jelly  and  will  keep  for  days  in  a  cool  place. 
By  adding  strained  tomatoes  or  cooked  vegetables,  an  excel- 
lent soup  may  be  prepared  on  short  notice.  For  a  clear  soup 
or  bouillon,  use  equal  quantities  of  stock  and  water,  seasoning 
to  taste. 

Asparagus  Soup — Clean  one  pound  of  asparagus  and  cut 
in  half-finger-long  pieces.  Melt  one  to  one  and  one-half  table- 
spoonfuls  of  butter.  When  it  commences  to  bubble,  add  two 
tablespoonfuls  of  flour.    Stir  and  add  one  and  one-half  quarts 

27 


28  CALORIC   BOOK   OF   RECIPES 

of  stock.  Into  this  put  the  asparagus  and  remove  to  the 
Caloric.  When  the  soup  is  done,  stir  in  the  yolk  of  an  egg, 
Serv)e  with  croutons. 

Bean  Soup — One  cupful  of  navy  beans  soaked  in  water 
over  night.  Drain,  add  one  quart  of  boiling  water,  an  even 
tablespoonful  each  of  salt  and  sugar  and  one  pound  of  pork 
loin.  Place  in  the  Caloric  and  cook  three  hours  or  longer, 
using  one  radiator.  When  done,  press  the  beans  through  a 
colander,  cut  the  meat  in  small  pieces  and  brown  in  one  table- 
spoonful  of  butter,  to  which  one  small  onion  has  been  added. 
Add  one  quart  of  milk  and  one-quarter  of  a  teaspoonful  of 
pepper.    Mix  all  together  and  serve  hot. 

Bouillon — Cut  three  pounds  of  lean  beef  into  cubes.  Add 
two  quarts  of  cold  water,  half  of  a  small  onion,  a  bay  leaf  and 
a  little  celery.  Cook  in  the  Caloric  five  or  six  hours,  using  one 
radiator.  When  cold,  remove  the  fat.  Before  using,  drop  in  a 
little  bag  of  cinnamon  and  cloves.  Season  with  salt  and  pepper 
and  color  with  a  tablespoonful  of  caramel.    Heat  and  serve. 

Chicken  Soup — Save  the  liquor  in  which  a  chicken  has  been 
boiled.  The  following  day,  break  the  bones  in  pieces  and  place 
in  a  kettle  with  the  liquor  and  any  gravy,  dressing  or  trim- 
mings that  may  have  been  left.  Add  four  tablespoonfuls  of 
rice  and  heat  slowly  to  the  boiling  point.  Place  in  the  Caloric 
and  cook  four  hours  or  more,  using  one  radiator.  Strain,  sea- 
son with  salt  and  pepper  and  serve. 

Cream  Chicken  Soup — To  two  quarts  of  chicken  stock  add 
one  cupful  of  chopped  mushrooms  and  one  tablespoonful  of 
chopped  parsley.  Boil  slowly  fifteen  minutes.  Thicken  with  a 
little  flour,  season  with  salt,  pepper  and  paprika,  and,  just  be- 
fore serving,  add  slowly  one  cupfuX  of  rich  cream. 


CALORIC    BOOK   OF   RECIPES  29 

Chicken  Jelly  or  Broth — Clean  a  small  chicken,  disjoint 
and  cut  in  small  pieces.  Remove  the  superfluous  fat.  Break 
the  bones.  Dip  the  feet  into  boiling  water  and  scald  them 
until  the  skin  and  nails  drop  off.  The  feet  contain  gelatine 
and  when  well  cleaned  may  be  used  for  the  jelly.  Cover  the 
meat,  feet  and  bones  with  cold  water.  When  the  boiling  point 
is  reached,  remove  to  the  Caloric  and  cook  six  hours,  using 
one  radiator.  When  cool,  remove  the  fat.  Season  with  sal^ 
pepper  and  lemon  jucie.  Add  the  shell  and  white  of  an  egg. 
Put  the  broth  over  the  fire  and  stir  well  until  it  reaches  the 
boiling  point.  Skim  and  strain  through  a  fine  napkin.  Pouf 
into  small  cups  and  cool,  if  intended  for  jelly.  Serve  hot,  if 
intended  for  broth. 

Com  Soui) — Chop  or  grind  one  can  of  corn  and  put  it  into 
a  kettle  with  one  quart  of  milk.  Cook  in  the  Caloric  one  hour, 
using  one  radiator.  Fry  one  tablespoonful  of  chopped  onion  in 
three  tablespoonfuls  of  butter.  Add  two  tablespoonfuls  of 
flour  and  cook  until  smooth.  Strain,  and  use  to  thicken  the 
soup.  Season  with  salt,  pepper  and  paprika.  Put  in  a  double 
boiler  to  keep  hot  and,  just  before  serving,  add  the  yolks  of 
two  eggs  well  beaten. 

Cream  of  Celery  Soup — Cut  three  or  four  heads  of  celery 
into  small  pieces  and  cover  with  cold  water.  Heat  to  the  boil- 
ing point  and  cook  in  the  Caloric  two  hours,  using  one  radiator. 
Take  from  the  kettle  and  drain.  Blend  two  tablespoonfuls  of 
butter  and  four  tablespoonfuls  of  flour.  Add  three-fourths  of 
a  quart  of  cold  milk  and  heat  until  it  thickens,  stirring  con- 
stantly. Then  add  the  celery  water  and,  if  a  stronger  flavor  is 
desired,  press  the  cooked  celery  through  a  sieve  and  add  it 
to  the  soup.    Season  with  salt  and  pepper. 


^30  CALORIC   BOOK   OF   RECIPES 

Green  Pea  Soup — Barely  cover  with  boiling  water  two 
cupfuls  of  fresh  shelled  peas ;  add  two  cupfuls  of  boiling  milk 
and  one  tablespoonful  of  butter,  blended  with  one  of  flour.  Add 
salt  and  pepper.  Cover  and  heat  to  the  boiling  point.  Place 
in  the  Caloric,  using  one  radiator  and  cook  two  hours  or  more. 
Then  add  two  cupfuls  of  boiling  milk.  Strain  through  a  sieve, 
add  one  cupful  of  cream  and  serve. 

Mutton  Broth — Select  the  neck  for  broth.  Cut  in  pieces 
and  put  into  a  kettle  with  two  quarts  of  water.  Place  the  kettle 
on  the  radiator  while  it  is  heating.  When  both  are  hot,  add  to 
the  soup  an  onion,  some  tUrnip,  celery,  carrot,  bay  leaf  and 
pepper.  Place  in  the  Caloric,  tightly  covered,  and  cook  for  four 
hours  or  more,  using  one  radiator.  Strain  and  season  with  salt 
and  pepper.  Barley  or  rice  may  be  served  with  this  soup  by 
adding  four  tablespoonfuls  of  either,  after  first  removing  the 
scum. 

Puree  du  Barry — Chop  six  almonds  fine.  Add  to  them  a 
pint  of  potatoes  cut  into  small  cubes,  two  tablespoonfuls  of 
chopped  onion,  two  tablespoonfuls  of  mashed  rice,  one  table- 
spoonful  of  parsley  and  one  teaspoonful  of  grated  nutmeg. 
Place  the  mixture  in  a  Caloric  kettle.  Thicken  with  one  table- 
spoonful  of  flour.  When  well  mixed,  add  three  quarts  of  stock. 
Boil  five  minutes.  Clamp  down  the  cover  and  cook  in  the 
Caloric  two  hours,  using  one  radiator.  Rub  through  a  sieve. 
Reheat,  add  one  teaspoonful  of  salt  and  two  cupfuls  of  hot 
milk. 

Rice  Soup — Heat  to  the  boiling  point  two  quarts  of  stock. 
Wash  well  one-half  cupful  of  rice.  Pour  boiling  water  over  it, 
drain  and  add  to  the  stock.  Cook  in  a  covered  kettle  in  the 
Caloric  one  hour,  using  one  radiator. 


CALORIC    BOOK    OF    RECIPES  31 

Rice  Soup  with  Green  Peas — Cut  a  piece  of  bacon  into 
small  cubes  and  fry  them  in  butter  until  light  y.ellow.  Add 
some  chopped  parsley  and  onion  and  cook  for  a  few  minutes. 
Then  add  one-half  cupful  of  fresh  green  peas,  one-half  cupful 
of  washed  rice  and  one  and  one-half  quarts  of  stock.  Cook  in 
a  covered  kettle  in  a  Caloric  one  hour,  using  one  (1)  radiator. 

Rice  Soup  With  Tomatoes — Stew  six  tomatoes  with  one 
sliced  onion,  in  a  very  little  water.  Rub  through  a  colander. 
Heat  slightly  two  tablespoonfuls  of  butter  and  add  the  toma^ 
toes  and  one-half  cupful  of  washed  rice,  stirring  all  the  time. 
Then  add  one  and  one-half  quarts  of  hot  stock.  Cook  one  hour 
in  a  covered  kettle  in  the  Caloric,  using  one  radiator. 

Soup  of  Rice  and  Milk — Heat  to  the  boiling  point  one  and 
one-fourth  quarts  of  milk.  Add  one-half  cupful  of  rice,  a  piece 
of  cinnamon  bark,  sugar  to  taste  and  a  pinch  of  salt.  Cook  in 
a  covered  kettle  in  the  Caloric  one  hour,  using  one  radiator.  If 
the  soup  is  thick  add  a  little  more  milk  before  serving. 

Spanish  Soup — Melt  one  tablespoonful  of  butter.  Add  two 
pieces  of  bacon  cut  in  cubes  and  fry  until  yellow.  Add  a  few 
pinches  of  paprika  and  salt,  one  chopped  onion,  a  little  chopped 
parsley,  one  cupful  of  tomatoes  (from  which  the  skins  and 
seeds  have  been  removed),  and  some  celery.  Stir  well  and  coc4c 
five  minutes.  Add  one-half  pound  each  of  raw  mutton  and 
beef,  cut  into  cubes.  Half  a  chicken,  cut  in  small  pieces,  may 
also  be  added.  Add  two  quarts  of  hot  water,  stirring  con- 
stantly. Cook  in  covered  kettle  in  the  Caloric  two  hours,  using 
one  radiator. 

Tomato  Soup — ^To  one  can  of  tomatoes  and  a  quart  of  beef 
stock  add  one-half  cupful  of  rice.     Season  to  taste  with  salt, 


32  CALORIC    BOOK    OF    RECIPES 

pepper  and  sugar.    Remove  to  the  Caloric  and  cook  one  hour, 
using  one  radiator. 

Tomato  Soup  With  Milk — One  quart  of  tomatoes;  one 
cupful  of  water.  Cook  until  tender  and  strain  through  a 
colander.  Add  one-fourth  of  a  level  teaspoonful  of  soda  and 
stir  well.  Pour  in  one  quart  of  hot  milk  and  season  with 
butter,  pepper  and  salt.    Heat  to  the  boiling  point  and  serve. 

Turtle  Soup — Thoroughly  clean  the  turtle.  Put  it  into  a 
kettle  and  cover  with  cold  water.  Heat  to  the  boiling  point 
and  skim.  Into  a  small  bag,  put  one  tablespoonful  of  thyme, 
marjoram  and  sweet  basil.  Add  this  to  the  soup.  Remove 
the  kettle  to  the  Caloric  and  cook  five  or  six  hours,  using  one 
radiator.  When  done,  remove  the  meat  from  the  bones  and, 
when  cold,  cut  in  dice  and  return  to  the  stock.  Season  with 
salt  and  pepper.  Brown  some  flour  in  the  oven,  blend  with 
butter  and  thicken  the  soup  to  the  consistency  of  cream. 

Vegetable  Soup — One  cupful  of  chopped  cabbage;  two 
cupfuls  of  tomatoes ;  three  potatoes  diced ;  two  or  three  stalks 
of  celery ;  one  onion  and  one  cupful  of  canned  corn.  Add  one 
quart  of  stock  and  one  pint  of  water,  salt  and  pepper  to  taste 
and  one  level  teaspoonful  of  sugar.  Boil  five  minutes  and  re- 
move to  the  Caloric  for  two  hours,  using  one  radiator.  If  stock 
has  not  been  prepared  beforehand,  two  pounds  of  soup-meat 
may  be  cooked  directly  with  the  vegetables.  Skim  off  the  fat 
before  serving. 

Vegetable  Oyster  Soup — This  should  be  prepared  the  same 
as  asparagus  soup. 


Caloric  Triple  Utensils 


34  CALORIC   BOOK   OF   RECIPES 

FISH 

Fish  is  a  food  that  may  easily  be  cooked  over  a  blaze  but 
it  is  most  convenient,  when  one  wishes  to  go  out  and  find  the 
meal  ready  on  arriving  home,  to  cook  it  in  the  Caloric.  Fish 
docs  not  become  soft,  or  fall  to  pieces  by  standing  a  consider- 
able length  of  time  in  the  Caloric. 

Baked  Fish — Thoroughly  clean  the  fish  and  wipe  it  dry. 
Season  with  salt  and  pepper,  dip  in  beaten  egg  and  then  in 
cracker  crumbs.  Melt  one  tablespoon ful  of  butter  in  a  baking 
pan.  Put  in  the  fish  with  bits  of  butter  on  the  top.  Place  in 
the  utensil  and  bake  in  the  Caloric  forty-five  minutes  using  two 
radiators. 

Boiled  Fish — Roll  the  fish  in  cheese-cloth  and  tie  the  ends. 
Lower  in  a  Caloric  kettle  of  boiling  water,  to  which  has  been 
added  the  juice  of  half  a  lemon  and  a  little  salt.  Cook  in  the 
Caloric  one-half  hour,  using  one  radiator.  Drain  and  unroll 
from  the  cloth  onto  a  platter.  Garnish  with  parsley  and  slices 
of  lemon,  and  serve  with  drawn  butter  sauce. 

Codfish  Balls — Shred  one  cupful  of  codfish.  Pare  and  cut 
into  cubes  three  cupfuls  of  potatoes.  Put  the  potatoes  and  cod- 
fish into  a  kettle,  cover  with  boiling  water  and  remove  to  the 
Caloric.  Cook  one-half  hour.  Drain  well,  mash  and  beat  until 
very  light.  Add  two  teaspoonfuls  of  butter,  one  egg  well 
beaten,  one-fourth  of  a  saltspoonful  of  pepper  and  salt  if 
needed.    Drop  by  tablespoonfuls  into  hot  fat. 

Escalloped  Oysters — Use  crushed  cracker  crumbs,  not  too 
fine.  Drain  the  liquor  from  one  quart  of  oysters.  Butter  a 
deep  dish  and  cover  the  bottom  with  crackers.    Put  in  a  layer 


CALORIC   BOOK   OF   RECIPES  35 

of  oysters,  seasoned  with  butter,  pepper  and  salt ;  then  a  layer 
of  crackers,  then  oysters ;  season  as  before  and  so  on  until  the 
dish  is  full.  Finish  with  crackers  covered  with  bits  of  butter. 
Pour  over  all  three  cupfuls  of  hot  milk.  Bake  in  the  Caloric 
utensil  one-half  hour,  using  two  radiators. 

Escalloped  Oysters  and  Rice — One  cupful  of  rice  and  one 
pint  of  oysters.  Use  the  liquor  from  the  oysters  and  add 
enough  boiling  water  to  make  four  cupfuls.  Add  the  rice  and 
boil  one  minute,  then  remove  to  the  Caloric  and  cook  three- 
quarters  of  an  hour,  using  one  radiator.  To  the  cooked  rice, 
add  two  well  beaten  eggs  and  a  large  tablespoonful  of  butter. 
Into  a  buttered  pan  put  a  layer  of  rice,  a  few  small  pieces  of 
butter,  a  little  salt  and  a  dash  of  pepper.  Then  add  a  layer  of 
the  raw  oysters  and  so  on,  until  the  dish  is  full.  Cover  with 
cracker  crumbs,  with  small  pieces  of  butter  on  the  top  and 
lastly,  pour  over  the  whole  one  cupful  of  hot  milk.  Bake  one- 
half  hour,  using  two  radiators. 

Escalloped  Salmon  No.  1 — One  can  of  salmon;  one-half 
pound  of  coarsely  rolled  crackers.  Put  into  a  well  buttered 
basin  first,  a  layer  of  cracker  crumbs,  then  a  thin  layer  of 
flaked  salmon.  Season  with  salt,  pepper  and  small  pieces  of 
butter  and  continue  until  all  is  used,  having  cracker  crumbs 
on  the  top.  Pour  over  all  one  pint  of  hot  milk  and  bake  in  the 
Caloric  thirty  minutes,  using  two  radiators. 

Escalloped  Salmon  No.  2 — Thicken  one  pint  of  milk  with 
two  tablespoonfuls  of  flour.  Season  with  salt,  pepper  and  but- 
ter. Put  into  a  baking  pan  alternate  layers  of  the  fish  and 
dressing.  Sprinkle  toasted  bread  crumbs  on  top  and  bake  in 
the  Caloric  one-half  hour,  using  two  radiators. 


36  CALORIC    BOOK    OF    RECIPES 

Salmon  Loaf — One  large  can  or  salmon.  Pour  off  the  oil, 
remove  bones  and  skin  and  flake  the  fish  fine.  Add  two  table- 
spoonfuls  of  melted  butter,  two  eggs  well  beaten  and  one-half 
cupful  of  bread  crumbs.  Mix  all  together  and  season  with 
salt  and  pepper.  Put  in  a  well  buttered  tin  and  steam  in  the 
Caloric  one  hour.  When  done,  turn  the  loaf  out  on  a  platter 
and  pour  over  it  a  sauce  made  as  follows:  One  teasptoonful 
each  of  flour  and  butter  blended ;  the  oil  from  the  salmon ;  one 
cupful  of  milk  and  one  egg  well  beaten.  Season  with  salt  and 
pepper  and  heat  to  the  boiling  point. 


CALORIC    BOOK   OF   RECIPES  37 

MEATS 

Meat,  although  one  of  the  most  important  foods — and  cer- 
tainly the  most  expensive — is  too  frequently  ruined  in  the  cook- 
ing. Often,  all  the  rich,  juicy  nutriment  is  cooked  out  of  it 
leaving  the  hard,  leathery  fiber.  It  should  be  borne  in  mind 
that  the  most  expensive  meats  are  not  necessarily  the  most 
nutritious.  If  the  right  way  of  preparing  the  cheaper  kinds  is 
thoroughly  understood  and  if  the  Caloric  Cookstove  is  us-ed,  it 
is  possible  to  have  a  tender  and  juicy  piece  of  meat  at  a  com- 
paratively small  cost.  In  boiling  meat  or  vegetables  for  stews, 
etc.,  it  should  be  remembered  that  in  the  Caloric  the  water  does 
not  boil  away  as  it  does  on  a  range,  and  if  too  much  water  is 
used  the  dish  will  not  be  rich  enough.  Use  little  water  and 
one  or  both  radiators.  The  secret  of  making  tough  meats  ten- 
der is  the  slow  cooking,  especially  by  braising,  boiling  and 
stewing.  The  toughest  fowl  may  be  reduced  to  toothsome  ten- 
derness if  steamed  in  a  closed  utensil  for  several  hours.  The 
Caloric  is  especially  adapted  to  the  cooking  of  meat  in  these 
various  ways.  All  meats  cooked  in  the  Caloric  will  be  found 
superior  in  every  way  to  those  cooked  entirely  on  a  flame  stove. 
Meats  should  not  be  washed,  but  wiped  with  a  piece  of  cheese- 
cloth wrung  from  cold  water. 

In  roasting  meat  do  not  add  water.  The  steam  from  the 
cooking  meat  will  be  sufficient.  When  roasting,  the  cover 
of  the  utensil  is  not  put  on,  as  the  top  stone,  resting  on  the 
rack,  makes  a  cover. 


38  CALORIC    BOOK    OF    RECIPES 

BEEF 

Austrian  Filet — Cut  off  all  the  fat  and  skin  from  a  piece 
of  filet  and  pound  it  flat.  After  it  has  been  rubbed  with  salt 
on  both  sides  spread  it  out  on  a  meat-board.  Chop  one-fourth 
pound  of  fat  bacon  and  three  or  four  boned  sardines  and  mix 
with  pepper,  a  pinch  of  ginger  and  several  tablespoonfuls  of 
bread  crumbs.  Spread  this  dressing  evenly  on  the  meat;  roll 
it  up  and  tie  it.  Heat  a  piece  of  butter  or  some  drippings  in  a 
kettle,  put  in  the  meat  and  brown  it  on  all  sides.  Add  five  or 
six  tablespoonfuls  of  thick,  sour  cream  and  keep  it  a  few  min- 
utes longer  over  the  fire.  Cook  in  the  Caloric,  using  two  radia- 
tors. When  done,  pull  out  the  strings,  slice  the  meat  and  pour 
the  strained  gravy  over  it. 

Baked  Hash — ^Two  cupfuls  of  chopped  corned  beef  and 
three  cupfuls  of  potatoes.  Melt  one  tablespoonful  of  butter  in  a 
baking  pan,  put  in  the  hash,  season  with  pepper  and  pour  over 
it  one  cupful  of  sweet  cream.  Bake  in  the  Caloric  utensil  thirty 
minutes,  using  two  radiators. 

Beef  a  la  Mode — Four  to  six  pounds  from  the  under  part 
of  the  round,  cut  thick.  Wipe  and  trim  off  the  rough  edges. 
Put  the  meat  in  a  deep,  earthen  dish  and  pour  over  it  spiced 
vinegar,  made  by  boiling  for  five  minutes  one  cupful  of  vine- 
gar, one  onion  chopped  fine,  three  teaspoonfuls  of  salt  and  one- 
half  teaspoonful  each  of  mustard,  pepper,  cloves  and  allspice. 
Let  the  meat  stand  several  hours,  turning  it  often.  Then  lard 
It  with  ten  or  twelve  strips  of  salt  pork,  cut  one-third  of  an  inch 
wide.  Remove  from  the  spice  and  brown  in  hot  fat  in  which 
one  onion  and  half  of  a  carrot  have  been  fried.  Remove  the 
beef  to  a  Caloric  kettle  and  add  to  the  fat  enough  boiling  water 


CALORIC    BOOK   OF    RECIPES  39 

to  nearly  cover  the  meat.  Put  in  a  small  bag  of  mixed  herbs 
and  cook  in  the  Caloric  five  or  six  hours,  using  one  radiator. 
When  ready  to  serve,  add  more  seasoning  and  thicken  the 
gravy  with  flour.  Boil  the  gravy  five  minutes,  strain  it  over 
the  meat  and  garnish  with  potato  balls  and  small  onions. 

Beef  a  la  Venison — Rub  lightly  two  and  one-fourth  pounds 
of  the  lower  part  of  the  round  or  loin  with  salt  and  put  it  into 
vinegar  for  three  or  four  days.  Take  it  out  and  drain  it  a  little. 
Cut  very  fat  bacon  in  thin  threads  about  a  finger  long  and, 
with  a  large  needle,  sew  several  rows  through  the  meat.  Pre- 
pare the  following  ingredients :  Two  large,  sliced  onions ;  one 
small,  yellow  carrot;  a  piece  of  lemon  peel;  one  bay  leaf; 
twelve  to  fifteen  peppercorns;  a  large  pinch  of  sugar  and  sev- 
eral cloves.  Heat  a  piece  of  butter  in  a  kettle,  put  in  the  meat 
and  brown  it  slightly.  Then  add  a  part  of  the  vinegar  in  which 
the  meat  was  put  and  the  seasoning.  Let  the  whole  boil  for 
fifteen  minutes.  Dissolve  two  or  thr^e  tablespoonfuls  of  flour 
in  cold  water  and  add  this  to  the  meat.  Boil  again  for  a 
moment.  Place  the  kettle,  tightly  covered,  in  the  Caloric  and 
cook  for  two  hours,  using  one  radiator. 

Beef  Loaf — ^Three  pounds  of  beef;  one-half  pound  of  salt 
pork,  chopped  fine;  three  slices  of  stale  bread,  rolled  fine;  three 
eggs ;  salt  and  pepper  to  taste ;  one  small  onion ;  one  cupful  of 
milk.  Mix  well  and  bake  three  hours  in  the  Caloric,  using  two 
radiators. 

Beef  Roulard — Cut  one  and  one-half  pounds  of  lean  beef  in 
five  or  six  equally  thick  slices.  Add  salt,  put  one  slice  on  top 
of  another  and  let  them  stand  for  one-half  hour.  Make  the 
following  dressing :  Chop  one-fourth  pound  of  bacon  with  two 
small  onions  and  add  a  large  pinch  of  white  pepper.     Divide 


40  CALORIC    BOOK    OF    RECIPES 

it  into  five  or  six  equal  parts  and  spread  each  part  on  a  slice 
of  the  meat.  Roll  up  the  slices  and  wind  with  thread.  Turn 
the  meat-rolls  in  flour  until  they  are  white  all  over.  Put  them 
into  a  kettle  with  hot  butter  and  fry  until  they  are  yellow. 
Then  add  three  tablespoonfuls  of  sour  cream,  the  juice  of  half 
a  lemon,  a  pinch  of  sugar  and  one-half  cupful  of  stock.  Let 
them  smother  in  a  covered  kettle  for  ten  minutes,  after  which, 
cook  in  the  Caloric  one  and  one-half  hours,  using  one  radiator. 

Beef  Stew — Cold  bits  may  be  used  for  this  or  the  round  or 
any  of  the  cheap  cuts  of  beef.  Cut  all  the  fat  from  the  meat 
and  cut  the  lean  into  small  pieces.  Fry  the  fat  in  a  kettle 
gently  for  ten  or  fifteen  minutes.  Then  brown  the  meat,  which 
has  been  seasoned  well  with  salt  and  pepper.  Cut  a  slice  or 
two  of  onion,  turnip  or  carrot  and  three  or  four  potatoes  into 
small  pieces  and  add  to  the  stew.  Cook  in  the  Caloric  three 
hours  or  more,  using  one  radiator.  Remove  from  the  Caloric 
to  the  fire  and  thicken  the  stew  with  one  tablespoonful  of  flour 
rubbed  to  a  paste  in  a  little  milk. 

Beef  Tea — Remove  all  the  fat  from  one  pound  of  round 
steak.  Cut  in  one-half  inch  cubes  and  put  in  glass  fruit  jars. 
Set  in  a  Caloric  kettle  of  cold  water  and  heat  gradually.  When 
the  water  reaches  the  boiling  point  remove  to  the  Caloric  for 
five  hours  without  using  a  radiator.  Strain,  heat  over  hot 
water  and  add  a  little  salt. 

Boiled  Beef — The  brisket  or  a  piece  of  the  round  is  good 
for  boiling.  Put  the  suet  and  trimmings  of  the  meat  in  a  kettle 
and  try  out  the  fat.  Then  put  in  the  meat  and  sear  it  quickly 
on  all  sides.  Remove  the  cracklings  from  the  fat  and  cover  the 
meat  with  boiling  water.    Cover  tightly  and  cook  in  the  Caloric 


CALORIC    BOOK    OF    RECIPES  '       41 

three  hours  or  more,  using  one  radiator.  Then  remove  to  a  hot 
platter,  salt  well,  and  garnish  with  cress  or  boiled  cabbage. 
The  liquor  should  be  saved  for  stock  or  sauce. 

Boiled  Tongue — Wash  a  fresh  tongue  weighing  about 
three  pounds  and  place  it  in  a  kettle  or  salted,  boiling  water. 
Remove  to  the  Caloric  and  cook  six  or  eight  hours,  using  one 
radiator.  Prepare  it  before  retiring  and  let  it  remain  in  the 
Caloric  over  night.  In  the  morning,  remove  from  the  liquor, 
peel  oif  the  skin,  press  between  plates  and  serve  in  slices.  If 
the  tongue  is  corned,  it  should  be  well  soaked  for  several  hours 
in  cold  water  before  boiling. 

Brown  Beef  Stew — Cut  two  pounds  of  beef  into  cubes  of 
one  inch.  Roll  them  in  two  tablespoonfuls  of  flour.  Put  two 
tablespoonfuls  of  suet  into  a  saucepan  and  shake  it  over  the 
fire  until  it  is  well  melted.  Remove  the  cracklings  and  put  in 
the  meat.  Shake  until  it  is  slightly  brown.  Draw  the  meat  to 
one  side  of  the  pan  and  add  two  tablespoonfuls  of  flour  to  the 
fat.  When  smooth,  add  one  quart  of  stock,  one  teaspoonful  of 
salt,  one  onion,  one  bay  leaf,  one  small  carrot,  one  saltspoonful 
of  pepper  and  one  teaspoonful  of  kitchen  bouquet.  Put  all 
together  into  a  kettle  and  cook  in  the  Caloric  three  hours,  using 
using  two  radiators. 

Corned  Beef — For  cold  corned  beef  the  plate  piece  is  the 
best;  while,  for  a  hot  dish,  the  brisket  is  to  be  preferred.  Al- 
ways have  a  good  layer  of  fat  around  it.  Place  in  cold  water 
and  heat  slowly  to  the  boiling  point ;  then  drain  the  water  off. 
Cover  with  fresh  water  and  heat  again  to  the  boiling  point. 
Clamp  the  cover  down  and  cook  in  the  Caloric  six  or  eight 
hours,  using  one  radiator.  Cool  in  the  stock;  press  between 
plates  and  serve  in  thin  slices. 


42  CALORIC   BOOK   OF   RECIPES 

Filet  Roast — Season  a  piece  of  filet  with  salt  and  pepper 
and  let  it  stand  for  one  hour.  Heat  some  butter  in  a  Caloric 
kettle  and  brown  the  meat  in  it  on  all  sides.  Remove  to  the 
cabinet  for  two  hours,  using  two  radiators. 

Goulash  Stew — Cut  a  two-pound  flank  steak  in  small  dice. 
Chop  one  onion  and  fry  it  in  two  tablespoonfuls  of  butter. 
Brown  the  steak  in  the  butter  and  cover  it  with  cold  water  or 
stock.  Season  with  salt,  pepper  or  paprika  and  thicken  with 
flour.  Boil  three  minutes.  Place,  tightly  covered,  in  the  Caloric 
and  cook  three  or  four  hours,  using  one  radiator. 

Invalid's  Broth — Remove  the  fat  from  one  pound  of  the 
best  part  of  round  steak.  Cut  into  dice  and  place  in  an  alum- 
inum or  porcelain-lined  kettle.  Cover  with  cold  water  and  add 
one  level  teaspoonful  of  salt,  Let  is  stand  a  few  hours  or  over 
night.  Put  a  radiator  on  the  fire  to  heat  and  set  the  kettle 
containing  the  meat  on  this  so  that  it  will  heat  very  slowly. 
Do  not  allow  it  to  boil.  When  the  radiator  will  faintly  hiss 
when  touched  with  a  wet  finger,  it  is  hot  enough.  Cook  in  the 
Caloric  two  or  three  hours. 

Panned  Steak — Two  pounds  of  steak,  cut  thick.  Place  it 
in  a  deep,  round  pan.  Pare  eight  small  potatoes  and  arrange 
around  the  edge  of  the  pan.  To  season,  use  three  small,  sliced 
carrots  and  two  onions  sliced  thin,  with  salt  and  pepper  to 
taste.  Pour  over  this  brown  butter  sauce  enough  to  cover. 
Put  the  pan  into  the  baking  rack  and  cook  in  the  Caloric  at 
least  one  and  one-half  hours. 

Round  steak  cooked  in  this  manner  in  the  Caloric  is  just 
as  delicious  as  the  finest  piece  of  sirloin  steak  cooked  in  the 
ordinary  way. 


CALORIC    BOOK    OF    RECIPES  43 

Picklestcincr  Meat  from  Beef  Tenderloin — Cut  two  and 

one-fourth  pounds  of  beef  tenderloin  in  medium-sized  cubes. 
Chop  one-fifth  of  a  pound  of  bacon,  add  a  piece  of  butter  cut 
into  little  pieces,  ten  or  twelve  pared,  raw  potatoes  cut  in  cubes 
and  prepare  the  following  vegetables :  A  handful  of  parsley,  a 
piece  of  garlic,  one  onion  and  two  or  three  carrots.  Cut  all 
the  vegetables  fine.  Melt  a  piece  of  butter  in  a  kettle.  Put  in 
a  layer  of  the  potatoes,  a  layer  of  the  mixed  vegetables  and 
a  layer  of  meat.  Sprinkle  salt  and  paprika  sparingly  between 
the  layers.  Put  bacon  and  butter  on  top  of  the  potatoes.  Con- 
tinue in  this  way  until  all  is  used.  At  last,  add  one  cupful 
of  water  or  stock.  Put  the  kettle  over  a  blaze  and  heat  for 
five  minutes.  Close  the  kettle  and  cook  in  the  Caloric  forty- 
five  minutes,  using  one  radiator. 

Pot  Roast — Rub  two  and  one-half  pounds  of  beef  from  the 
under  part  of  the  round  with  salt  and  sprinkle  with  pepper. 
Let  it  stand  for  thirty  minutes  to  one  hour.  Melt  one  table- 
spoonful  of  butter  in  a  Caloric  kettle,  put  in  the  meat  with  some 
sliced  carrot  and  a  piece  of  bay  leaf.  Cook  for  ten  or  twelve 
minutes,  occasionally  turning  the  meat  and  adding  a  table- 
spoonful  of  water.  Have  ready  one  or  two  tablespoonfuls  of 
flour  dissolved  in  the  necessary  quantity  of  water.  Add  this  to 
the  meat  and  heat  the  whole  to  the  boiling  point.  Put  the 
cover  on  the  kettle  and  cook  in  the  Caloric  three  hours,  using 
one  radiator. 

Pot  Roast  With  Potatoes — Sear  a  three-pound  pot  roast  on 
all  sides  in  a  hot  skillet.  Sprinkle  it  with  salt  and  pepper  and 
put  it  into  a  Caloric  utensil.  Try  out  a  piece  of  suet  and  while 
it  is  sizzling,  pour  in  a  large  cupful  of  hot  water.  When  it 
boils,  pour  it  over  the  meat  and  remove  the  kettle  at  once  to 
the  Caloric,  cooking  two  and  one-half  or  three  hours,  using  two 


44  CALORIC    BOOK    OF    RECIPES 

radiators.  One  hour  before  serving,  boil  the  potatoes  on  the 
stove  for  five  minutes  or  long  enough  to  heat  them  through. 
Lift  the  Caloric  Hd  and  slip  the  potatoes,  drained  of  the  boiling 
water,  into  the  broth  at  the  side  of  the  meat,  allowing  as  little 
heat  to  escape  as  possible.  A  small  onion  may  be  added  if 
desired. 

Ragout  of  Beef  a  la  Creole — Cut  two  pounds  of  lean,  coarse 
beef  into  dice,  and  fry  five  minues  in  hot  drippings.  Take 
up  the  meat  and  keep  it  hot  while  frying  in  the  same  fat,  two 
minced  onions,  six  small  green  peppers  which  have  been 
parboiled  and  cooled  before  being  minced,  a  teaspoonful  of 
minced  chives,  three  large  potatoes,  peeled  and  sliced,  six 
chopped  olives  and  a  teaspoonful  of  minced,  sweet  herbs. 
Season  with  pepper  and  when  the  mixture  has  cooked  five  min- 
utes add  a  teaspoonful  of  vinegar.  Remove  with  the  meat  to 
the  Caloric  for  two  hours.    The  meat  should  be  in  shreds. 

Rare  Roast  Beef — Melt  a  little  butter  in  a  Caloric  kettle 
and  sear  the  meat  on  all  sides.  Season  to  taste  and  remove  to 
the  Caloric  using  two  radiators  sizzling  hot.  Allow  about 
seventeen  minutes  for  each  pound  of  meat. 

A  dressing  made  of  bread  crumbs  mixed  with  two  beaten 
eggs,  a  teaspoonful  of  sage,  a  lump  of  butter  and  salt  and  pep- 
per to  taste,  makes  an  appetizing  addition  to  a  roast  of  beef. 
Moisten  with  water  and  place  in  the  form  of  a  loaf  by  the  side 
of  the  beef.  After  removing  the  meat  and  dressing,  thicken 
the  gravy  with  a  large  tablespoonful  of  flour  rubbed  smooth 
in  water  and  boil  slightly. 

Rolled  Beefsteak — Use  a  steak,  cut  from  the  round,  one- 
half  inch  thick.    Remove  the  center  bone  and  the  surplus  fat. 


CALORIC   BOOK   OF   RECIPES  45 

Over  the  steak  spread  a  dressing  made  of  one  cupful  of  soft 
bread  crumbs,  one  rounding  tablespoonful  of  butter,  melted, 
one  level  teaspoonful  of  poultry  seasoning  or  sweet  herbs,  one- 
half  teaspoonful  of  salt  and  one-half  teaspoonful  of  pepper. 
Press  this  down  firmly  on  the  steak,  then  roll  compactly  and 
tie  securely  with  twin^.  Into  a  cast-iron  skillet  put  one-fourth 
of  a  cupful  of  beef  drippings  or  butter  and  place  over  the  fire. 
When  hot,  put  in  the  beef-roll.  Turn  it  until  it  is  a  delicate 
brown.  Remove  to  a  Caloric  kettle.  Add  to  the  fat  remaining 
in  the  skillet  one-fourth  cupful  of  flour.  When  thoroughly 
blended,  add  one  pint  of  boiling  water.  Season  with  salt  and 
pepper.  Put  the  kettle  into  the  Caloric  and  cook  for  two  or 
three  hours,  using  two  radiators.  When  done,  remove  the 
strings  and  serve.  Add  a  little  onion  juice  to  the  gravy  and 
pour  it  over  the  roll. 

Steamed  Filet  Roast — Rub  the  meat  with  salt,  sprinkle 
with  pepper  and  let  it  stand  for  at  least  one  hour.  Heat  some 
butter  in  a  kettle  and  put  in  the  meat  and  brown  it.  In 
turning  the  meat  be  careful  not  to  prick  it  with  a  fork  lest 
some  juice  escape.  Add  one  small  onion,  sliced,  and  one  tea- 
spoonful of  capers.  Dissolve  one  tablespoonful  of  flour  in 
three  tablespoonfuls  of  water.  Pour  it  into  the  kettle  and  boil 
for  a  moment.  Put  the  cover  on  the  kettle  and  cook  in  the 
Caloric  three  hours,  using  one  radiator. 

Steamed  Rib  Roast — Cut  a  roast  in  such  pieces  that  a  rib  is 
attached  to  each  piece.  Rub  all  sides  with  salt  and  sprinkle 
with  pepper.  Heat  two  tablespoonfuls  of  butter  or  drippings 
in  a  kettle.  Put  the  meat  in,  adding  one  large,  thinly  sliced 
onion.  Brown  the  meat  and  the  onion.  In  order  to  keep  the 
onion  soft,  add  one  tablespoonful  of  water  to  which  has  been 


46  CALORIC   BOOK   OF   RECIPES 

added  a  little  beef  extract.  When  the  meat  is  brown,  put  the 
cover  on  the  kettle  and  cook  in  the  Caloric  two  hours,  using  one 
radiator. 

Stewed  Beef  with  Ham — Season  three  pounds  of  beef  (the 
filet  is  best)  with  salt  and  pepper.  Let  it  stand  for  one-half 
hour.  Melt  and  heat  in  a  kettle  two  tablespoonfuls  of  butter. 
Put  the  meat  in  it  and  add  one-fourth  of  a  pound  of  smoked 
ham  cut  in  small  slices,  one  large,  sliced  onion,  a  carrot,  two  or 
three  cloves  and  one  bay  leaf.  Turn  the  meat  several  times. 
Then  add  one-half  cupful  of  stock  and  heat  to  the  boiling 
point.  Dissolve  two  tablespoonfuls  of  flour  in  water  or  stock 
to  thicken.    Cook  in  the  Caloric  two  hours,  using  one  radiator. 

Swedish  Steak — Cut  one  and  one-half  pounds  of  round 
steak  into  serving  pieces.  Season  with  salt  and  pepper  and" 
pound  in  as  much  flour  as  possible,  using  the  edge  of  a  plate. 
Fry  brown  on  both  sides  in  butter;  then  cover  with  boiling 
water.  Remove  to  the  Caloric  for  three  hours,  using  one  radi- 
ator. 


CALORIC    BOOK    OF    RECIPES  47 

VEAL 

Breaded  Veal  Chops — One  and  one-half  pounds  of  veal 
chops  rolled  in  cracker  or  bread  crumbs  and  beaten  Qgg  and 
seasoned  with  salt  and  pepper.  Melt  one  tablespoonful  of  but- 
ter in  a  shallow  pan  and  put  in  the  chops  with  small  pieces  of 
butter  on  each.  Bake  in  the  Caloric  utensil  forty-five  minutes, 
using  two  radiators. 

Curry  of  Mutton  or  Veal — Fry  one  large  onion,  cut  fine, 
in  one  heaping  tablespoonful  of  butter.  Mix  one  tablespoonful 
of  curry,  one  teaspoonful  of  salt  and  one  tablespoonful  of  flour 
and  stir  into  the  butter  and  onion.  Add,  gradually,  one  pint  of 
hot  water  or  stock.  Cut  two  pounds  of  lean  mutton  into  small 
pieces  and  brown  them  in  hot  fat.  Add  them  to  the  sauce. 
Cook  in  the  Caloric  four  or  five  hours,  using  one  radiator. 
Place  the  meat  on  a  hot  platter  and  arrange  about  it  a  border 
of  boiled  rice. 

Jellied  Veal — Put  a  shank  of  veal  into  one  quart  of  boiling 
water  and  cook  in  the  Caloric  three  hours,  using  one  radiator. 
When  done,  remove  the  bones  and  season  the  meat  with  salt, 
paprika  and  celery  salt.  Place  over  a  flame  and  stir  with  a  fork 
until  the  water  is  nearly  absorbed.  Turn  into  a  dish  and,  when 
cold,  cut  into  slices. 

Knuckle  of  Veal  with  Rice — Place  a  knuckle  of  veal  in  a 
Caloric  kettle  with  four  or  five  cupfuls  of  hot  water.  Cook  in 
the  Caloric  three  hours,  using  one  radiator.  About  three-quart- 
ers of  an  hour  before  serving,  add  one  cupful  of  well-washed 
two  radiators. 

Larded  Liver — Soak  a  calf  s  liver  in  warm,  salted  water 
for  ten  minutes.    Then  put  it  into  a  pan  and  sprinkle  it  with 


48  CALORIC   BOOK   OF    RECIPES 

one  teaspoonful  of  salt.  Cut  thin  slices  of  bacon  and  lay  them 
on  the  liver.  Add  one  cupful  of  boiling  water  and  cook  in  the 
Caloric  two  or  three  hours,  using  two  radiators. 

Roast  Leg  of  Veal — Rub  the  veal  with  salt,  sprinkle  with 
pepper  and  let  it  stand  for  half  an  hour.  Heat  in  a  kettle  two 
tablespoonfuls  of  butter,  into  which  put  the  meat.  Cook  in  the 
Caloric  two  or  three  hours,  using  two  radiators. 

Steamed  Calf's  Breast — Season  two  and  one-half  to  three 
and  one-fourth  pounds  of  veal  with  salt  and  pepper  and  let  it 
stand  for  half  an  hour.  Roll  it  thickly  in  flour.  Sear  it  in  hot 
butter,  in  a  kettle,  until  light  yellow.  Add  one-half  cupful  of 
hot  water.  Place  the  kettle  in  the  Caloric  and  cook  two  hours, 
using  two  radiators. 

Veal  Birds— Cut  one  and  one-half  pounds  of  veal  steak 
one-half  inch  thick  in  pieces  four  inches  square.  Spread  with 
dressing  made  as  follows:  One  cupful  of  bread  crumbs;  one 
slice  of  salt  pork,  chopped  fine;  salt,  pepper,  sage  and  a  little 
chopped  onion ;  one  ^gg  and  two  tablespoonfuls  of  milk.  Mix 
and  spread  on  the  meat.  Roll  up  and  pin  together  with  tooth- 
picks. Roll  the  birds  in  flour  and  brown  them  in  butter.  Place 
in  a  baking  dish  and  fill  the  dish  two-thirds  full  of  rich  milk. 
Bake  in  the  Caloric  utensil  two  hours,  using  two  radiators. 

Veal  Croquettes — Cook  three  hours  in  the  Caloric,  two 
pounds  of  veal  in  enough  boiling  water  to  cover  it.  Use  one 
radiator.  Chop  the  veal  fine  and  season  highly  with  salt,  pep- 
per, celery  salt,  paprika  and  lemon  juice.  Use  one  and  one- 
half  cupfuls  of  veal  to  one  cupful  of  thick  cream  dressing. 
Shape  in  cylinders.  When  cool,  roll  in  egg  and  bread  crumbs 
and  fry  ia  hot  lard. 


CALORIC    BOOK   OF   RECIPES  49 

Veal  Glace — Cook  two  pounds  of  veal  in  one  pint  of  water 
after  seasoning  well  with  salt  and  pepper.  Leave  it  in  the 
Caloric  two  hours,  using  one  radiator.  When  done,  remove 
the  veal  from  the  bones  and  put  it  through  a  meat  grinder. 
Add  to  the  stock  one  grated  onion  and  boil  a  few  minutes  on  a 
flame  stove.  Strain.  Soak  one-half  box  of  gelatine  in  one  cup- 
ful of  cold  water.  Pour  the  stock  over  the  softened  gelatine 
and  add  the  juice  of  one  lemon.  When  it  begins  to  "jell,"  stir 
in  the  chopped  veal.    Place  in  a  mold  and  set  away  to  cool. 

Veal  Goulash — Cut  two  and  one-fourth  pounds  of  veal  in 
cubes  and  salt  them.  Heat  some  butter  in  a  kettle,  to  which 
add  two  large,  sliced  onions.  Cook  these  for  a  few  minutes 
without  browning  them.  Add  the  meat  with  one  teaspoonful  of 
paprika  and  stir  well.  Cook  five  minutes.  Sprinkle  a  little  flour 
over  the  meat  and  add  several  tablespoonfuls  of  water.  Cook 
in  a  closed  kettle  in  the  Caloric  forty-five  minutes,  using  one 
radiator. 

Veal  in  Caper  Gravy  and  Cream — Season  two  and  one-half 
to  three  and  one-fourth  pounds  of  veal  (shoulder  piece  or  leg) 
with  salt  and  pepper.  Add  one  tablespoonful  of  capers.  Dis- 
solve one  tablespoonful  of  flour  in  one  half  cupful  of  thick 
sour  cream  and  pour  this  on  the  meat.  Set  the  kettle  in  the 
Caloric  and  cook  two  to  three  hours,  using  one  radiator. 

Veal  in  Highly  Seasoned  Gravy — Divide  two  and  one- 
fourth  to  three  and  one-fourth  pounds  of  veal  into  four  or  five 
parts  and  season  them  with  salt  and  pepper.  Heat  in  a  kettle 
one  to  one  and  one-half  tablespoonfuls  of  butter  or  drippings 
in  which  sear  the  meat  until  it  becomes  yellow.  Add  several 
tablespoonfuls  of  sour  or  sweet  cream,  three  finely  chopped 
sardines,  three  tablespooonfuls  of  French  mustard,  one-half  tea- 


so  CALORIC   BOOK   OF   RECIPES 

spoonful  of  sugar  and,  if  desired,  a  piece  of  lemon  rind.  Cover 
the  kettle  and  cook  ten  minutes.  Transfer  to  the  Calojic  for 
two  hours,  using  one  radiator.    Serve  with  macaroni. 

Veal  Loaf — Three  pounds  of  veal,  chopped  fine.  Add  one 
cupful  of  rolled  crackers,  butter  the  size  of  an  egg,  three  eggs, 
one  cupful  of  milk,  one  large  teaspoonful  of  salt,  one-half  tea- 
spoonful  of  pepper  and  one  teaspoonful  of  sage.  Mix  all  to- 
gether and  form  into  a  loaf.  Bake  three  hours  in  the  Caloric, 
using  two  radiators.    This  is  good  either  hot  or  cold. 

This  recipe  may  be  varied  by  adding  one-fourth  pound  of 
pork,  chopped  fine,  or  one  and  one-half  pounds  of  raw  ham, 
chopped. 

Veal  Roast  Larded — Rub  the  veal  with  salt,  sprinkle  with 
pepper  and  let  it  stand  for  half  an  hour.  Then  lard  the  meat 
with  thin  strips  of  fat  bacon.  Heat  a  piece  of  butter  in  a  kettle, 
into  which  put  the  meat.  Brown  it  on  all  sides.  Dissolve  a 
little  flour  in  water.  Add  this  to  the  meat  and  boil  five  min- 
utes.   Cook  in  the  Caloric  three  hours,  using  two  radiators. 

Veal  Pie — Boil  in  the  Caloric  two  hours,  using  a  little 
water,  one  and  one-half  pounds  of  veal  seasoned  with  salt,  pep- 
per and  celery  salt.  Blend  two  tablespoonfuls  of  butter  and 
two  of  flour.  Add  the  liquor  from  the  meat  and  one  and  one- 
half  cupfuls  of  milk.  Let  it  boil,  cut  up  the  meat,  put  all  in  a 
deep  pan  and  cover  with  a  rich  biscuit  dough.  Place  in  the 
Caloric  utensil  and  bake  for  one  hour,  using  two  radiators. 

Veal  Roast — Season  the  back  or  breast  of  veal  with  salt 
and  pepper.  Let  it  stand  for  one  hour.  Cook  in  the  Calosic 
one  and  one-half  to  two  hours,  using  two  radiators. 


CALORIC    BOOK    OF    RECIPES  .51 

Veal  Roast  with  Sweet  Cream  Gravy — Rub  a  piece  of  veal 
with  salt  and  season  it  with  pepper.  Heat  a  piece  of  butter  in  a 
kettle  and  fry  in  it  several  large  slices  of  bacon.  Lay  the  veal 
on  top  of  these  and  cook  it  from  eight  to  ten  minutes,  without 
turning,  until  the  bacon  becomes  light  yellow.  Dissolve  one 
tablespoonful  of  cornstarch  in  one  cupful  of  sweet  cream.  Add 
this  to  the  meat  and  cook  five  minutes.  Place  the  kettle  in  the 
Caloric  for  one  and  one  half  to  two  hours,  using  two  radiators. 

Veal  Rolls — Use  about  a  pound  and  a  half  of  veal  steak 
cut  from  the  leg.  It  should  be  less  than  one-half  inch  thick  and 
cut  in  pieces  four  inches  square.  Season  with  salt  and  pepper. 
Cut  a  sufficient  quantity  of  salf  pork  in  strips  about  the  size 
of  a  little  finger  and  wrap  the  veal  around  them.  Fasten  with  a 
toothpick,  roll  in  flour,  and  brown  in  butter.  Add  to  the  but- 
ter left  in  the  pan,  flour  enough  to  thicken  and  about  one  pint 
of  milk.  Let  it  boil  a  moment  and  then  pour  it  over  the  rolls, 
which  have  already  been  placed  in  one  of  the  Caloric  kettles. 
Cook  in  the  Caloric  for  about  two  hours,  using  one  radiator. 
Mushrooms  may  be  added  to  the  gravy  when  ready  to  serve. 

Veal  with  Parsley — Season  the  veal  with  salt  and  pepper. 
Melt  a  piece  of  butter  in  a  kettle.  Put  the  meat  into  it  and 
turn  it  several  times.  Add  one  cupful  of  stock  or  boiling  water 
containing  meat  extract.  Then  add  one  teaspoonful  of  chopped 
parsley  and  one-half  tablespoonful  of  flour  dissolved  in  hot 
water.  Boil  a  moment  and  cook  in  the  Caloric  one  to  one  and 
one-half  hours,  using  two  radiators. 

Veal  with  Rice — Boil  one-half  cupful  of  rice  in  salted  water 
until  soft.  This  may  be  done  the  day  before  it  is  to  be  used. 
Cut  one  and  one-fourth  to  three  and  one-fourth  pounds  of  veal 
in  cubes.    Heat,  in  a  kettle,  two  tablespoonfuls  of  butter.    To 


52  CALORIC    BOOK    OF    RECIPES 

this  add  the  meat  and  a  sliced  onion.  Cook  until  the  meat 
is  yellow.  Add  the  rice  thinned  with  six  tablespoonfuls  of  wa- 
ter to  which  meat  extract  has  been  added.  A  little  grated  Par- 
mesan cheese  may  be  added.  Cook  in  a  closed  kettle  in  the 
Caloric  forty-five  minutes,  using  one  radiator. 

Veal  with  Spaghetti— Cut  in  small  pieces  two  pounds  of 
veal  and  brown  them  in  a  little  butter  to  which  a  sliced  onion 
has  been  added.  Add  a  tablespoonful  each  of  salt  and  sugar, 
a  teaspoonful  each  of  paprika  and  celery  salt,  one  can  of 
tomatoes,  two  quarts  of  hot  water  and  a  one-pound  package  of 
spaghetti.    Cook  in  the  Caloric  three  hours,  using  one  radiator. 

Veal  with  Tomatoes — Cut  about  three  pounds  of  veal  in 
several  pieces  and  rub  them  with  salt.  Heat  one  or  two  table- 
spoonfuls  of  butter  or  drippings  in  a  kettle.  Put  in  the  meat 
and  turn  it  once.  Add  one  onion,  three  or  four  tomatoes,  one 
carrot  and  a  piece  of  celery  root,  cut  in  dice.  Also  add  three 
or  four  tablespoonfuls  of  sour  cream  and  a  little  vinegar  and 
cook  five  minutes.  Place  the  closed  kettle  in  the  Caloric  and 
cook  one  hour,  using  one  radiator.  Before  serving,  add  one 
tablespoonful  of  flour  dissolved  in  sour  cream. 


Pie  Baked  in  the  Caloric 


CALORIC    BOOK    OF    RECIPES  53 

LAMB  AND  MUTTON. 

Baked  Lamb  Chops — Season  the  chops  with  salt  and  pep- 
per. Heat  two  tablespoonfuls  of  butter  and  into  this  put  the 
chops  with  bits  of  butter  on  top.  Bake  in  the  Caloric  utensil 
fifteen  or  twenty  minutes,  using  two  radiators. 

Boiled  Lambs*  Tongues — Place  six  tongues  in  salted,  hot 
water  and  add  the  juice  of  a  lemon.  Cook  in  the  Caloric  six  or 
eight  hours,  usmg  one  radiator.    Serve  cold  with  tartar  sauce. 

Boiled  Leg  of  Lamb — Put  the  lamb  into  a  kettle  and  cover 
it  with  boiling,  salted  water.  Place  in  the  Caloric,  tightly- 
covered,  and  cook  three  hours,  using  one  radiator.  Mint  or 
caper  sauce  should  be  served  with  the  lamb. 

Braised  Mutton  Chops — Heat  two  tablespoonfuls  of  drip- 
pings in  a  frying  pan  and  fry  a  slice  or  two  of  onion,  celery, 
or  carrot.  Brown  the  chops  quickly  on  both  sides.  Add  two 
cupfuls  of  boiling  water  and  cook  in  the  Caloric  one  and  one- 
half  hours  or  more,  using  one  radiator.    Garnish  with  parsley. 

Braised  Sheep's  Tongues — Wash  the  tongues,  dredge  with 
flour  and  salt  and  brown  in  pork  fat  in  which  one  or  two 
minced  onions  have  been  fried.  Put  the  tongues  into  a  pan  and 
cover  them  with  water  or  stock.  Add  one  sprig  of  parsley  and 
a  little  salt  and  pepper.  Cook  in  the  Caloric  four  hours,  using 
one  radiator.  Remove  the  skins  and  trim  neatly  at  the  roots. 
Arrange  the  tongues  around  a  mound  of  spinach  alternating 
with  diamonds  of  fried  bread 


54  CALORIC    BOOK    OF    RECIPES 

Irish  Stew — Cut  one  and  one-half  pounds  of  mutton  in 
small  pieces  and  brown  them  in  two  tablespoonfuls  of  butter 
into  which  two  onions  have  been  sliced.  Add  to  the  meat  one 
carrot,  eight  small  potatoes,  one  stalk  of  celery  and  salt  to 
taste.  Cover  with  boiling  water  and  cook  in  the  Caloric  four 
hours,  using  one  radiator. 

Lamb  Goulash — Cut  two  pounds  of  meat  from  the  leg  into 
cubes,  season  with  salt  and  let  them  stand  fifteen  minutes. 
Sprinkle  two  tablespoonfuls  of  flour  over  the  meat  and  shake  it 
well.  Cook  two  large,  thinly  sliced  onions  in  one  tablespoonful 
of  butter  until  they  are  yellow.  Add  the  meat  with  a  half  tea- 
spoonful  of  paprika  and  a  little  white  pepper  and  cook  a  few 
minutes.  Remove,  in  a  tightly  covered  kettle,  to  the  Caloric 
for  one  hour,  using  one  radiator.    Serve  with  mashed  potatoes. 

Lamb  m  Light  Gravy — Cut  in  pieces  two  pounds  of  lamb 
from  the  back  and  season  with  salt  and  pepper.  Melt  one  table- 
spoonful  of  butter,  add  the  meat  and  turn  it  once.  Add  one  cup- 
ful of  broth  -made  of  water  and  meat  extract.  Mix  two  table- 
spoonfuls of  flour  with  four  tablespoonfuls  of  sour  cream  and 
add  this  slowly  to  the  meat.  It  should  boil  a  second.  Cook  in 
the  Caloric,  in  a  tightly  closed  kettle,  one  and  one-fourth  hours, 
using  one  radiator. 

Lamb  with  Dressing — Use  the  forequarter.  Make  a  dress- 
ing as  for  veal  or  fowl.  Part  the  meaty  skin  from  the  ribs,  fill 
the  space  with  dressing  and  sew  up  the  opening.  Before  stuff- 
ing rub  with  salt  and  season  with  pepper.  Brown  the  meat  in 
butter,  being  careful  not  to  burst  open  the  side  which  contains 
the  dressing.  Cook  in  the  Caloric  three  hours,  using  two  radi- 
ators. 


CALORIC    BOOK    OF    RECIPES  55 

Leg  of  Lamb  a  la  Venison — Cut  off  all  the  fat  from  a  leg 
of  lamb  and  season  it  with  salt  and  pepper.  Put  it  in  vinegar 
to  which  has  been  added  the  following :  Some  pepper  corns  and 
cloves;  two  sliced  onions;  one  carrot;  one  bay  leaf;  several 
slices  of  lemon  and  a  little  sugar.  Leave  the  meat  in  this  liquor 
for  four  or  five  days.  When  ready  to  use,  drain  the  meat  well, 
lard  it  thickly  with  bacon  and  brown  it  in  butter.  Add  a  small 
portion  of  the  spiced  vinegar,  two  large  onions  and  a  few  jun- 
iper berries  and  capers.  Cook  the  meat  over  a  blaze  for  fifteen 
minutes  adding,  one  at  a  time,  five  or  six  tablespoonfuls  of  sour 
cream.  Disolve  two  tablespoonfuls  of  flour  in  some  of  the 
spiced  vinegar  and  pour  this  slowly  on  the  meat.  Add  a  little 
more  sugar,  if  desired.  Cook  in  a  tightly  covered  kettle  in  the 
Caloric  two  to  four  hours,  using  one  radiator. 

Roast  Leg  of  Lamb — Select  the  hindquarter  and  have  the 
butcher  remove  the  bone  to  the  knuckle  joint  and  skewer  back 
the  flesh.  This  makes  the  roast  look  better  when  served  and 
allows  it  to  fit  into  the  Caloric  kettle.  Season  the  lamb  with 
salt  and  pepper  and  brown  it  in  butter  or  drippings.  Lay  the 
meat  in  a  Caloric  kettle;  pare  a  few  potatoes,  sprinkle  them 
with  salt  and  lay  them  around  the  meat.  Three  hours  is  re- 
quired for  a  five  pound  roast,  unless  it  is  very  young  and  ten- 
der.    Use  two  radiators. 


56  CALORIC    BOOK    OF    RECIPES 

PORK 

Breaded  Pork  Chops — One  and  one-half  pounds  of  pork 
chops  rolled  in  beaten  egg  and  cracker  crumbs  and  seasoned 
with  salt  and  pepper.  Melt  two  tablespoonfuls  of  butter  in  a 
pan  and  put  in  the  chops  with  pieces  of  butter  on  the  top.  Bake 
in  the  Caloric  utensil  forty-five  minutes,  using  two  radiators. 

Ham  with  Cream  Grravy — Remove  all  the  skin  and  fat  from 
a  piece  of  ham.  Season  it  with  salt  and  pepper  and  let  it  stand 
in  vinegar  for  twenty-four  hours.  Then  brown  it  lightly  in  one 
and  one-half  tablespoonfuls  of  butter.  Add  a  part  of  the  vine- 
gar, a  large,  sliced  onion,  ten  or  twelve  peppercorns,  a  carrot, 
a  teaspoonful  of  capers,  a  little  sugar  and  two  and  three-fourths 
tablespoonfuls  of  sour  cream.  Cook  in  the  Caloric  two  hours, 
using  two  radiators.  Thicken  the  gravy  with  one  tablespoonful 
of  sour  cream. 

Pig's  Feet — Singe  the  hocks  and  scrape  and  wash  them 
thoroughly.  Cover  with  cold  water  and  heat  to  the  boiling 
point.  Cook  in  the  Caloric  four  hours,  using  one  radiator.  Boil 
fifteen  minutes  one-half  pint  of  vinegar,  one  small  onion,  one 
bay  leaf  and  a  few  whole  cloves.  Add  to  the  pig's  feet  when 
they  are  done  and  heat  all  together. 

Pork  Roast — Season  the  meat  with  salt  and  pepper  and 
place  in  a  Caloric  kettle  without  water.  Cook  from  one  and 
one-half  to  three  hours,  using  two  radiators. 

Pork  Tenderloin  Roast — Slit  the  tenderloin  through  the 
center  lengthwise  leaving  both  ends  closed ;  fill  with  oysters, 
season  with  butter,  pepper  and  salt,  sew  up  and  bake  in  the 
Caloric  one  and  one-half  hours,  using  two  radiators. 


CALORIC    BOOK   OF    RECIPES  57 

CHICKEN 

In  roasting  stuffed  chicken,  it  is  not  necessary  to  heat  or 
brown  the  chicken  before  placing  it  in  the  Caloric  as  the  radia- 
tors brown  it  perfectly. 

Boiled  Chicken — Wipe  the  chicken,  singe  and  cut  it  for 
serving.  Place  it  in  a  kettle  with  one  cupful  of  salted,  boiling 
water.  Add  a  handful  of  rice  and  a  cupful  of  milk  and  more 
salt  if  needed.  Cook  in  the  Caloric,  in  a  tightly  covered  kettle, 
two  hours,  if  the  chicken  is  young;  three  or  four  hours,  if  older. 
Use  one  radiator.  Serve  with  a  gravy  made  from  the  liquor 
seasoned  with  chopped  parsley,  celery  or  thyme.  Garnish 
with  hard  boiled  eggs. 

Chicken  Curry — Clean,  singe  and  cut  a  three-pound  chicken 
for  serving.  Put  one-third  cupful  of  butter  in  a  hot  frying  pan. 
Add  the  chicken  and  let  it  brown.  Chop  the  giblets  and  two 
small  onions,  add  two  teaspoonfuls  of  salt,  one  teaspoonful  of 
vinegar  and  one  tablespoonful  of  curry  powder.  Add  two  cup- 
fuls  of  boiling  water.  Cook  in  the  Caloric  four  hours,  using 
one  radiator.  When  ready  to  serve,  remove  the  chicken  and 
thicken  the  liquid  with  flour.  Strain  and  pour  over  the  chicken. 
Garnish  with  a  border  of  rice. 

Chicken  Pie — Pour  over  a  chicken  one  cupful  of  boiling 
water  and  cook  in  the  Caloric  five  or  six  hours.  When  done, 
remove  the  bones  and  cut  the  meat  into  small  pieces.  Add  to 
the  gravy  one  pint  of  milk  and  thicken  with  two  tablespoonfuls 
of  butter  blended  with  the  same  quantity  of  flour.  Season  with 
salt  and  paprika.  Cover  with  a  rich  biscuit  crust  and  bake  in 
the  Caloric,  using  two  radiators,  hissing  hot. 


58  CALORIC   BOOK   OF   RECIPES 

Chicken,  Southern  Style — Clean  and  singe  two  young 
chickens  and  cut  them  in  pieces  for  serving.  Season  with  salt 
and  pepper  and  fry  in  butter.  Remove  the  seeds  from  eight  red 
peppers.  Cover  them  with  boiling  water  and  cook  them  until 
soft.  Mash  and  rub  through  a  sieve.  Add  one  teaspoonful  of 
salt,  one  onion  and  two  cloves  of  garlic,  finely  chopped.  Add 
this  to  the  chicken  with  three  cupfuls  of  boiling  water.  Cook  in 
the  Caloric  two  hours  or  more,  using  one  radiator.  When  ready 
to  serve,  remove  the  chicken  and  thicken  the  liquor  with  three 
tablespoonfuls  each  of  butter  and  flour  rubbed  together. 

Creamed  Chicken — One  six-pound  chicken  and  four  sweet- 
breads. Cover  them  with  boiling  water  and  cook  in  the  Caloric 
three  hours,  using  one  radiator.  If  the  chicken  is  not  young, 
leave  it  longer.  Remove  the  meat  from  the  bones  and  the  skin 
from  the  sweetbreads.  Cut  into  small  cubes.  Heat  one  quart 
of  cream  in  a  double  boiler.  In  a  small  saucepan  blend  four 
tablespoonfuls  of  melted  butter  and  four  tablespoonfuls  of 
flour.  Add  this  to  the  cream  and  when  it  thickens,  season  with 
salt,  pepper,  paprika  and  a  little  onion  juice.  Salt  and  pepper 
the  meat  and  add  it  to  the  cream  together  with  one  can  of 
mushrooms.  Turn  into  a  baking  dish,  cover  with  bread 
crumbs  and  bits  of  butter  and  bake  in  the  Caloric  half  an 
hour,  using  two  radiators. 

Cream  Chicken  Stew — Singe,  clean  and  cut  up  a  three- 
pound  chicken.  Add  one  cupful  of  boiling  water.  Cook  in  the 
Caloric  two  or  three  hours.  Remove  the  chicken  and  add  to 
the  liquor  one  cupful  of  sweet  cream.  Season  with  salt,  pepper 
and  paprika  and  thicken  with  a  little  flour.  Return  the  chicken 
to  the  gravy  and  cook  in  the  Caloric  one  hour,  using  one  radi- 
ator.   When  ready  to  serve,  add  a  little  chopped  parsley. 


CALORIC    BOOK   OF   RECIPES  59 

Escalloped  Chicken — One  chicken  boiled  in  the  Caloric 
with  very  little  water.  When  done,  remove  the  bones  and  skin 
and  flake  the  meat  fine.  Butter  a  deep  baking  pan,  put  in  a 
layer  of  coarse  cracker  crumbs,  then  a  layer  of  chicken  with 
bits  of  butter  and'  a  little  pepper  and  salt ;  then  add  cracker 
crumbs  and  so  on  until  the  dish  is  full,  having  crumbs  for  the 
top  layer.  Pour  over  the  whole,  one  cupful  of  hot  milk  and 
add  the  liquor  from  the  chicken.  Bake  in  the  Caloric  utensil 
forty-five  minutes,  using  two  radiators. 

Fricasseed  Chicken — Dress,  clean  and  cut  a  chicken  for 
serving.  Roll  the  pieces  in  flour  and  salt.  Cover  with  boiling 
water  and  cook  three  hours  in  the  Caloric,  in  a  tighly  covered 
kettle.  Make  a  gravy  of  the  liquor  by  adding  one  tablespoonful 
of  flour  rubbed  smooth  in  one-half  cupful  of  milk.  Season 
with  salt  and  pepper  to  taste  and  serve  with  hot  biscuit. 

Fried  Fowl — -Singe  and  cut  a  fowl  in  small  pieces.  Place  it 
in  a  kettle  with  one  cupful  of  boiling  water  and  a  little  salt. 
Remove  to  the  Caloric  and  cook  four  or  five  hours  or  over 
night,  using  one  radiator.  Leave  the  fowl  in  the  liquor  until 
ready  to  serve,  then  brown  it  in  butter  and  season  it  with  salt 
and  pepper.    Serve  with  mushroom  sauce. 

Hungarian  Chicken  Goidach — Boil  a  chicken  in  the  Caloric. 
When  done,  remove  the  bones  and  cut  the  meat  into  small 
bits  or  cubes.  Put  the  chicken  back  into  the  liquor,  add  six 
tomatoes,  six  onions,  salt,  pepper,  a  little  sugar  and  a  table- 
spoonful  of  butter.  Cook  all  in  the  Caloric  one  hour,  using  one 
radiator.    Pour  over  buttered  toast. 


60  CALORIC    BOOK    OF    RECIPES 

Pickled  Chicken — Boil  two  chickens  in  the  Caloric  until 
tender  enough  to  fall  from  the  bones.  Put  the  meat  into  a 
stone  jar  and  pour  over  it  one  and  one-half  pints  of  cider  vine- 
gar which  has  been  mixed  with  half  of  the  water  in  which  the 
chickens  were  boiled.  Add  a  few  whole  spices,  if  desired. 
This  will  be  ready  in  two  days  and  is  good  for  luncheon  or 
supper. 

Pressed  Chicken — Cut  up  two  chickens  and  cook  them  in  a 
Caloric  kettle,  with  very  little  water,  until  the  meat  drops  from 
the  bones.  Remove  the  bones  and  skin  and  chop  the  meat 
coarsely.  Return  it  to  the  liquor  and  season  with  salt  and  pep- 
per. Heat  to  the  boiling  point  and  turn  into  an  oblong  bread 
pan.    When  cold,  this  will  turn  out  as  jelly  and  may  be  sliced. 

Roast  Chicken — Rub  the  inside  and  outside  of  the  chicken 
with  butter  and  salt  and  let  it  stand  one-half  hour  to  an  hour. 
Fill  with  dressing  and  cook  in  the  Caloric  from  one  to  three 
hours  (depending  upon  the  age  of  the  chicken),  using  two  radi- 
ators. 


CALORIC    BOOK   OF   RECIPES  61 

TURKEY 

An  eight-pound  turkey  may  be  roasted  in  a  twelve-quart 
Caloric  utensil. 

Fricasseed  Turkey — Cut  the  remains  of  cold  roast  turkey 
into  slices.  Place  the  bones  and  trimmings  in  a  Caloric  kettle 
with  a  bunch  of  savory  herbs,  an  onion,  a  little  lemon  peel, 
pepper  and  salt  and  one  pint  of  water.  Cook  in  the  Caloric  two 
hours,  using  one  radiator.  Strain  the  liquor  and  lay  the  slices 
of  turkey  into  it.  When  warmed  through,  heat  the  yolk  of 
an  egg  and  add  two  tablespoonfuls  of  cream.  Add  this  slowly 
to  the  gravy  and  when  it  thickens  the  dish  is  ready  to  serve. 

Chestnut  Dressing  for  Turkey — Boil  a  quart  of  chestnuts 
in  the  shells.  Remove  from  the  shells  and  blanch  them.  Mash 
them  thoroughly  and  season  with  salt,  pepper  and  melted  but- 
ter.   Fill  the  turkey  and  sew  it  up. 

Roast  Turkey — Rub  the  turkey  thoroughly  with  butter  and 
salt  and  let  it  stand  two  hours.  Fill  with  dressing  and  fasten 
the  legs  and  wings  to  the  body.  Place  strips  of  salt  pork  in  the 
bottom  of  the  roasting  pan,  lay  the  turkey  on  these  and  place 
more  strips  of  pork  across  the  breast.  Roast  in  the  Caloric  two 
to  three  hours,  according  to  the  age  of  the  turkey,  using  two 
radiators. 


62  CALORIC    BOOK    OF    RECIPES 

GOOSE 

An  eight-pound  goose  may  be  cooked  in  a  twelve-quart 
Caloric  utensil. 

Roast  Goose — In  dressing  the  goose  remove  the  fat  from 
the  inside  of  the  lower  body.  Parboil  thirty  minutes,  remove 
from  the  kettle  and  stuff  with  moistened  bread  crumbs  mixed 
with  one  e^gg,  a  little  powdered  sage,  onion,  pepper  and  salt. 
Roast  in  a  Caloric  kettle,  without  water,  four  hours,  using  two 
radiators.    Serve  with  apple  sauce. 


CALORIC   BOOK   OF   RECIPES  63 

GAME 

Fricasseed  Venison — Melt  and  brown  in  a  saucepan  one 
tablespoonful  of  butter.  Slowly  add  one  tablespoonful  of  flour 
and  stir  until  perfectly  smooth.  Add  to  this  one  tablespoonful 
each  of  chopped  celery,  onion  and  tomato  and  one  pint  of  stock. 
Put  in  one  pound  of  venison  steak  cut  in  narrow  strips.  Cook  in 
a  tightly  covered  Caloric  kettle  five  or  six  hours,  using  one 
radiator.  When  ready  to  serve,  season  with  salt,  pepper,  pap- 
rika and  Worchestershire  sauce. 

Partridge — Dress  and  wash  the  partridge ;  rub  it  with  salt 
and  sprinkle  it  with  pepper.  Cook  in  the  Caloric  three-fourths 
of  an  hour,  if  young ;  otherwise,  one  and  one-half  hours,  using 
two  radiators. 

Pigeons  a  la  Venison — Rub  the  pigeons  with  salt  and  soak 
them  for  twenty-four  hours  in  equal  quantities  of  vinegar  and 
water.  Drain  and  tie  slices  of  bacon  around  them.  Then  add 
a  little  of  the  vinegar  and  water  in  which  they  were  soaked, 
one  large,  sliced  onion  and  some  carrot,  bay  leaf,  lemon  peel, 
peppercorns  and  a  pinch  of  sugar.  Blend  some  flour  and  sour 
cream  and  stir  slowly  into  the  boiling  gravy.  Cook  in  a  tightly 
covered  Caloric  kettle  one  hour,  using  one  radiator. 

Roast  Pigeons — Rub  three  or  four  pigeons  with  salt.  Tie 
a  piece  of  bacon  over  the  breast  of  each  and  cook  in  the  Caloric 
one  and  one-half  hours,  using  two  radiators. 

Stuffed  Roast  Pigeons — ^Rub  pigeons  inside  and  outside 
with  salt  and  let  them  stand  for  half  an  hour.    The  following 


64  CALORIC   BOOK   OF   RECIPES 

filling  is  enough  for  two  pigeons :  Add  one  tablespoonful  of  but- 
ter to  one  tgg.  Season  with  salt,  nutmeg  and  finely  chopped 
parsley,  adding  lemon  peel,  if  desired.  Add  three  or  four  table- 
spoonfuls  of  cracker  crumbs  and  milk  enough  to  make  a  soft 
dressing.  The  giblets,  chopped  fine,  may  also  be  added.  Fill 
the  pigeons  and  sew  them  up  with  twine.  Cook  in  the  Caloric 
one  and  three-fourths  hours,  using  two  radiators. 


CALORIC    BOOK    OF   RECIPES  65 

CALORIC  SPECIALTIES 

Baked  Onions — Melt  two  tablespoonfuls  of  butter  and  add 
two  tablespoonfuls  of  flour,  one-fourth  teaspoonful  of  salt, 
one  and  one-fourth  cupfuls  of  cream  or  chicken  stock,  four 
tablespoonfuls  of  soft  bread  crumbs  and  one  tablespoonful  of 
chopped  parsley.  Boil  five  minutes,  add  one  well-beaten  egg 
and  twelve  medium-sized  onions  which  have  been  previously 
parboiled.  Cool  slightly  and  add  the  beaten  whites  of  two 
eggs.  Bake  in  the  Caloric  twenty-five  minutes,  using  two 
radiators. 

Boiled  Calfs  or  Pig's  Tongue^ — Put  the  thoroughly  cleansed 
tongue  into  boiling  water  with  salt  and  vegetables  for 
seasoning.  Cook  in  a  tightly  covered  kettle  in  the  Caloric 
one  and  one-half  hours,  using  one  radiator. 

Boiled  Dinner — Cover  three  pounds  of  corned  beef  or  ham 
with  cold  water.  Boil  slowly  for  twenty  minutes ;  then  add  a 
small  head  of  cabbage,  a  few  carrots,  turnips  and  potatoes. 
Cook  in  the  Caloric  four  hours  or  more,  using  one  radiator. 

Boiled  Ham — Cover  a  ham  with  cold  water  and  heat  it  to 
the  boiling  point.  Add  a  wineglassful  of  sherry  and  cook  in 
the  Caloric  four  to  six  hours,  according  to  the  size  of  the  ham, 
using  one  radiator.  Take  from  the  water,  cut  off  to  rind,  press 
whole  cloves  into  the  fat  and  bake  one-half  hour.  It  may  be 
served  without  baking. 

Boiled  Mutton  with  Potatoes — ^Two  and  one-half  pounds 
of  mutton  from  the  shoulder  or  leg.  Remove  all  bone  slivers 
and  add  two  pints  of  boiling,  salted  water,  some  chopped  car- 
rot, celery,  onion,  a  pinch  of  pepper  and  eight  or  ten  raw  pota- 
toes, sliced.    Cook  in  the  Caloric  one  and  one-half  to  one  and 


66  CALORIC    BOOK    OF    RECIPES 

three-fourths  hours,  using  one  radiator.     Before  serving,  take 
out  the  meat  and  cut  it  into  slices. 

Chicken  with  Asparagus — Cut  a  young  chicken  into  six  or 
eight  parts  and  season  with  salt  and  pepper.  Melt  one  table- 
spoonful  of  butter  and  cook  it  until  it  commences  to  bubble. 
Drop  the  meat  into  this,  turn  the  pieces  once  and  add  one-half 
cupful  of  stock.  When  it  boils,  add  the  tips  of  one  pound  of 
asparagus.  Cover  the  kettle  tightly  and  cook  in  the  Caloric 
two  hours,  using  one  radiator.  Before  serving,  add  a  little  flour 
mixed  with  sweet  milk.  Set  the  kettle  over  a  flame  and  heat  to 
the  boiling  point. 

Fowl  with  Vermicelli — Divide  a  fowl  into  three  or  four 
parts.  Heat  to  the  boiling  point  one  and  one-half  quarts  of 
water  into  which  put  the  meat  together  with  some  salt,  pepper, 
chopped  onions,  parsley  and  one-fourth  pound  of  vermicelli. 
Cook  in  a  Caloric  kettle,  tightly  covered,  three  hours,  using  one 
radiator. 

German  Household  Fare — Make  a  noodle  dough  of  three 
eggs  and  the  necessary  flour.  Divide  it  into  three  or  four  parts 
and  roll  out  each  part  moderately  thin.  When  the  dough  is 
dried  off,  cut  it  into  strips  a  finger  broad.  Cut  one  pound  of 
beef  filet  or  one  pound  of  lean,  tender  pork  into  cubes.  Chop 
coarsely  two  or  three  parsley  roots,  a  few  yellow  carrots  and 
one  medium-sized  onion.  Cut  about  two  ounces  of  bacon  into 
cubes  and  some  butter  into  tiny  pieces.  Cook  the  noodles  in 
boiling,  salted  water  ten  minutes.  Drain  off  the  water  and  let 
them  cool.  Grease  a  kettle  with  butter  and  put  in  a  layer  of 
meat,  then  a  layer  of  vegetables,  a  layer  of  noodles,  etc.,  until 
all  is  used.  Sprinkle  each  layer  with  salt  and  paprika,  and  add 
a  few  cubes  of  bacon  and  pieces  of  butter  to  each.    Pour  one- 


CALORIC   BOOK   OF   RECIPES  67 

half  cupful  of  water  over  the  whole  and  boil  five  minutes. 
Cook  in  a  covered  kettle  in  the  Caloric  one  and  one-half 
hours,  using  one  radiator.    Before  serving,  stir  carefully. 

Meat  Dumplings  with  Beans — Chop  one-half  pound  each 
of  beef  and  pork.  Blend  well  together  one  tablespoonful  of  but- 
ter, one  egg,  a  sliced  onion,  cooked  soft  in  butter,  salt  and 
pepper  and  one  cup  of  bread  crumbs.  Add  the  meat  to  this 
mixture.  Cut  one  and  one-half  pounds  of  string  beans  into 
small  pieces.  Heat  in  a  kettle  two  tablespoonfuls  of  butter  and 
add  the  beans,  together  with  a  little  salt  and  summer  savory. 
Cook  a  few  minutes,  stirring  constantly.  Add  some  stock  and 
a  little  vinegar.  Sprinkle  two  or  three  tablespoonfuls  of  flour 
over  the  beans  and  push  them  into  the  center  of  the  kettle. 
Form  dumplings  of  the  first  mixture  and  lay  them  around  the 
beans.  Boil  five  minutes.  Cook  in  the  Caloric  two  hours,  using 
one  radiator.  In  serving,  arrange  the  dumplings  around  the 
beans  on  a  platter. 

Mutton  with  Onions  and  Potatoes — Season  three  pounds  of 
mutton  chops  with  salt  and  pepper.  Brown  them  in  one  and 
one-half  tablespoonfuls  of  butter.  Add  one  large  onion,  sliced, 
and  cook  until  the  onion  is  yellow.  Cut  into  cubes  eight  or  ten 
raw  potatoes  and  add  them  to  the  meat.  Mix  well  and,  lastly, 
add  two  tablespoonfuls  of  water.  Cook  five  minutes  and  remove 
to  the  Caloric  for  one  and  one-half  hours,  using  two  radiators. 

Roast  Chicken  with  Asparagus — Clean  eight  or  ten  stalks 
of  asparagus  and  boil  them  in  salted  water  fifteen  minutes. 
Drain.  Heat  one  tablespoonful  of  butter  in  a  kettle  and  brown 
the  chicken  in  it  on  all  sides.  Sprinkle  a  little  water  into  the 
ketttle  from  time  to  time  to  prevent  the  butter  from  burning. 
Lay  the  asparagus  beside  the  chicken  and  bake  in  the  Caloric 
two  hours,  using  one  radiator. 


68  CALORIC    BOOK    OF    RECIPES 

Stuffed  Peppers — Cut  the  tops  from  eight  or  ten  green 
peppers,  remove  the  seeds,  cover  w^ith  boiling  water  and  let 
them  stand  five  minutes.  Fill  with  tomato  dressing,  cover 
with  bread  crumbs  and  bake  in  the  Caloric  three-fourths  of  an 
hour,  using  two  radiators. 

Tomato  Dressing — Mix  one  cupful  of  tomato  pulp  drained 
from  the  juice  with  one-half  cupful  of  bread  crumbs,  one-half 
cupful  of  stock  and  two  tablespoonfuls  of  butter.  Season  with 
salt,  paprika  and  onion  juice. 

Veal  Goulash  with  Potatoes — Use  the  recipe  for  veal  gou- 
lash to  be  found  on  page  51  and  add  eight  or  ten  raw  potatoes 
cut  up  in  small  pieces.  Stir  well  and  cook  in  the  Caloric  one 
and  one-fourth  hours,  using  two  radiators. 

Veal  with  Green  Peas  and  Dumplings — Mix  one  table- 
spoonful  of  butter,  two  eggs,  a  little  salt,  two  tablespoonfuls 
of  i;nilk  and  bread  crumbs  enough  to  make  a  smooth  paste. 
Season  two  pounds  of  veal  with  salt  and  pepper.  Heat  one 
tablespoonful  of  butter  in  a  kettle,  add  the  meat,  turn  it  once, 
and  pour  on  one  cupful  of  stock.  Stir  three  tablespoonfuls  of 
flour  smooth  in  water,  add  this  slowly  to  the  liquid  and  heat  to 
the  boiling  point.  Shape  small,  round  dumplings  of  the  paste 
and  put  them  into  the  boiling  liquid.  Sprinkle  one-half  cup- 
ful of  green  peas  over  the  dumplings  and  cook,  in  a  covered 
kettle,  in  the  Caloric  one  and  one-fourth  hours,  using  one  radi- 
ator. 

Veal  with  Noodles — Make  a  dough  of  one  egg,  a  pinch 
of  salt  and  the  necessary  flour.  Roll  it  thin.  After  it  is 
dry,  cut  it  into  strips  as  fine  as  possible.  Season  two  or  three 
pounds  of  veal  with  salt.  Heat,  in  a  kettle,  one  and  one-half 
tablespoonfuls  of  butter.     Fry  the  meat  in  this  until  yellow, 


CALORIC   BOOK   OF   RECIPES  69 

turning  it  several  times.  Add  two  or  three  tablespoonfuls  of 
vinegar,  one  teaspoonful  of  capers  and  a  pinch  of  pepper  and 
sugar.  Thicken  with  flour  stirred  into  cold  water.  Place  the 
noodles  on  top  of  the  meat  and  cook,  in  a  covered  kettle,  in 
the  Caloric  one  and  one-fourth  hours,  using  one  radiator. 

Veal  with  Onions  and  Potatoes — Season  with  salt  two 
pounds  of  veal  from  the  leg.  Heat  two  tablespoonfuls  of  butter 
in  which  cook  two  large,  thinly  sliced  onions  and  one-half  tea- 
spoonful  of  paprika.  The  onions  must  remain  light-colored 
and  soft.  Add  two  tablespoonfuls  of  thick,  sweet  cream,  eight 
or  ten  raw.  potatoes  cut  into  cubes  and  a  little  salt.  Cook  in 
the  Caloric  two  hours,  using  two  radiators. 

Veal  with  Vegetable  Oyster — Cook  one  pound  of  vege- 
table oysters  in  salted  water  and  set  them  aside.  Melt  two 
tablespoonfuls  of  butter,  add  two  pounds  of  veal  and  one 
cupful  of  water  or  stock  thickened  with  two  and  one-half 
tablespoonfuls  of  flour.  Then  put  in  the  vegetable  oysters 
and  cook  in  the  Caloric  two  hours,  using  two  radiators. 


Chicken  Roasted  in  a  Caloric 


70  CALORIC    BOOK    OF    RECIPES 

SAUCES  FOR  MEAT  AND  FISH 

Roast  beef — Grated  horse  radish ;  tomato  catsup. 
Boiled  mutton — Caper  sauce. 
Roast  mutton — Stewed  gooseberry  sauce. 
Roast  lamb — Mint  sauce. 
Roast  pork — ^Apple  sauce. 
Roast  turkey — Cranberry  sauce ;  celery  sauce. 
Roast  chicken — Plum  or  grape  sauce ;  catsup ;  celery  sauce. 
Boiled  venison  or  duck — Black  currant  jelly. 
Broiled  steak — Mushrooms ;  fried  onions. 
Roast  goose — Stewed  gooseberries;  apple  sauce. 
Broiled  mackerel — Stewed  gooseberries. 
Fried  salmon — Egg  sauce ;  stewed  tomatoes. 
Boiled  or  baked  cod — Egg  sauce ;  tomato  sauce. 
Other  fish,  boiled  or  baked — White  Sauce,  Old  Zealand 
sauce;  drawn  butter  sauce. 

Caper  Sauce — Two  tablespoonfuls  of  butter;  three  table- 
spoonfuls  of  flour;  one-fourth  teaspoonful  each  of  salt  and 
paprika  and  one-half  teaspoonful  of  onion  juice.  When  these 
are  blended,  add  one  and  one-half  cupfuls  of  boiling  water, 
one  tablespoonful  of  butter  cut  into  bits,  one  tablespoonful  of 
parsley  and  four  tablespoonfuls  of  capers. 

Drawn  Butter  Sauce — Melt  three  tablespoonfuls  of  butter 
and  blend  with  it  three  tablespoonfuls  of  flour ;  add  slowly  one 
and  one-half  cupfuls  of  hot  water  and  stir  until  it  boils.  Season 
with  one-half  teaspoonful  of  salt.    Serve  with  fish  or  lobster. 

Egg  Sauce  for  Fish — Melt  in  a  saucepan  one  heaping  table- 
spoonful of  butter.  Blend  with  this  one  tablespoonful  of  flour. 
Then  add,  gradually,  one  cupful  of  boiling  water.    Cook,  stir- 


CALORIC   BOOK   OF   RECIPES  71 

ring  briskly  until  sufficiently  thick.  Add  salt,  pepper  and  pap- 
rika to  taste.  When  ready  to  serve,  cut  into  the  sauce  one 
hard  boiled  egg. 

Mint  Jelly — Mint  jelly  is  often  served  with  roast  lamb  in 
place  of  mint  sauce. 

Break  enough  leaves  of  tender  mint  to  make  one  cupful 
when  pressed  down ;  cut  or  chop  them  and  cover  them  with  a 
pint  of  boiling  water.  Steep  for  one-half  hour  in  the  Caloric. 
Then  strain,  pressing  hard.  Soak  a  half  package  of  gelatine  in 
one-half  cupful  of  cold  water  and  dissolve  it  over  hot  water. 
Add  to  the  mint-water  one  tablespoonful  of  powdered  sugar 
and  three  tablespoonfuls  of  lemon  juice  or  vinegar.  Tint 
slightly  with  green  coloring,  pour  into  wet  molds  and  place  on 
ice  until  it  is  firm. 

Mushroom  Sauce — Melt  two  tablespoonfuls  of  butter  and 
add  two  tablespoonfuls  of  flour.  Stir  in  slowly  three-fourths 
cupful  of  milk  and  one-fourth  cupful  of  mushroom  liquor. 
Season  with  salt,  pepper  and  paprika  and  add  one-fourth 
cupful  of  chopped  mushrooms.    Serve  with  steak. 

Tomato  Sauce — Cook  fifteen  minutes,  one-half  pint  of 
stewed  and  strained  tomatoes,  one  onion,  one  bay  leaf  and  a 
little  parsley.  Melt  two  tablespoonfuls  of  butter,  add  two 
tablespoonfuls  of  flour  and,  when  bubbling,  add  the  tomatoes 
slowly.  Season  with  one-half  teaspoonful  of  salt,  a  speck  of 
pepper,  a  little  paprika  and  one  teaspoonful  of  sugar.  Cook 
until  smooth. 

White  Sauce — Blend  two  tablespoonfuls  of  butter  and  two 
tablespoonfuls  of  flour.  Pour  on  slowly,  one  pint  of  cold  milk 
and  stir  vigorously  until  thick  and  perfectly  smooth.  Season 
with  salt,  pepper  and  paprika. 


72  CALORIC    BOOK    OF    RECIPES 

VEGETABLES 

The  Caloric  is  particularly  adapted  to  the  cooking  of  any 
and  all  kinds  of  vegetables.  Much  less  water  is  required  than 
when  the  cooking  is  done  on  an  ordinary  stove  or  range.  Only 
one  radiator  should  be  used.  A  little  experience  will  determine 
the  exact  time  required  for  each  vegetable.  In  baking  vegeta- 
bles such  as  potatoes,  apples,  etc.,  both  radiators  are  necessary. 
Potatoes  of  ordinary  size  require  from  three-fourths  of  an  hour 
to  an  hour  in  the  Caloric.  But,  at  first,  until  one  has  become 
thoroughly  familiar  with  the  use  of  the  Caloric  it  is  advisable 
to  make  the  time  longer  rather  than  shorter.  No  matter  how 
much  longer  they  are  left  in  the  Caloric  they  will  not  be 
burned. 

Wilted  vegetables  should  be  freshened  in  cold  water  before 
cooking.  I 

Dried  vegetables  should  be  soaked  in  cold  water  several 
hours  or  over  night,  before  cooking. 

Starch  is  the  chief  component  of  most  vegetables,  though 
protein,  sugar,  fat,  mineral  matter  and  water  (one  or  all)  are 
combined  with  the  starch.  In  some  vegetables  the  starch  is 
largely  in  the  form  of  cellulose  or  woody  tissue,  but,  in  what- 
ever form  it  may  be  found,  the  starch  must  be  thoroughly 
cooked  in  order  to  be  wholesome. 

Vegetables  like  lettuce,  endive,  celery  (the  inner  blanched 
stalks)  tomatoes,  cucumbers  and  small,  quickly  grown  radishes 
contain  but  a  slight  trace  of  starch.  They  are  composed  largely 
of  water  and  mineral  salts,  both  of  which  will  be  lost  during 
the  cooking  process  unless  they  are  gently  simmered.  When 
these  vegetables  are  cooked,  no  more  water  should  be  added 
than  can  be  served  with  them. 


CALORIC    BOOK   OF   RECIPES  73 

Green  peas  and  asparagus  contain  so  much  starch  that 
cooking  is  a  necessity.  To  retain  the  sugar  and  other  com- 
pounds, the  cooking  should  be  done  in  the  Caloric  where 
there  is  no  violent  boiling  as  on  a  flame  stove. 

Parsnips,  salsify,  carrots  and  turnips  contain  but  little 
starch  other  than  that  found  in  their  cellular  structure.  This 
fibre,  like  animal  fibre,  is  hardened  by  intense  heat  and  should 
not  be  cooked  at  a  temperature  higher  than  the  boiling  point 
of  water.  The  cooking  should  be  prolonged  until  the  fibre 
is  tender  but  no  longer. 

Potatoes,  breakfast  cereals,  rice,  samp,  macaroni,  noodles 
and  other  pastes  used  as  vegetables  are  rich  in  starch.  A  good 
potato,  properly  cooked,  will  be  mealy.  A  potato  cooked  in 
simmering  water,  will  be  water  soaked  and  soggy.  If  potatoes 
are  cooked  in  furiously  boiling  water  the  ouside  becomes 
softened  and  washed  away  while  the  inside  remains  hard. 

Hard  water  has  a  tendency  to  harden  cellulose  or  woody 
fibre  and  thus  keeps  the  juices  within  the  food.  Soft  water 
acts  in  the  opposite  way.  Salt  added  to  water  makes  it  hard, 
raises  the  boiling  point  a  little  and  intensifies  the  color  of 
green  vegetables.  Soda  softens  water  and  causes  green  veg- 
etables to  assume  a  faded  look.  As  the  appearance  of  food 
has  much  to  do  with  our  taste  for  it,  the  use  of  salt  in  the  cook- 
ing of  green  vegetables  is  advisable.  As  green  vegetables  con- 
tain little  woody  tissue  but  often  sugar,  which  it  is  advisable 
to  retain  in  the  foods,  the  cooking  of  these  in  salted  water 
is  to  be  recommended.  In  general,  salt  should  be  added  to  the 
water  in  which  all  vegetables,  except  those  containing  much 
cellulose,  are  to  be  cooked.  A  teaspoonful  of  salt  to  each  gen- 
erous quart  of  water  should  be  used.  Soft  water  is  preferable 
when  the  cellulose  structure  of  dried  peas,  beans  and  lentils 


74  CALORIC   BOOK   OF   RECIPES 

is  to  be  made  tender.  If  such  water  is  not  available,  one-half 
teaspoonful  of  bicarbonate  oi  soda  to  each  quart  of  water  will 
accomplish  the  desired  result. 

Asparagus — Cut  off  the  tough  ends.  Put  the  asparagus 
into  a  very  little  boiling  water  and  add  one  teaspoonful  of  salt 
and  one-half  teaspoonful  of  sugar.  Cook  in  the  Caloric  three- 
fourth  of  an  hour.  Drain  off  the  water,  cover  with  milk,  sea- 
son with  butter,  salt  and  pepper  and  reheat  before  serving. 

Baked  Beans — Wash  and  pick  over  one  quart  of  white 
beans.  Soak  them  over  night.  In  the  morning  drain  off  the 
water,  cover  with  boiling  water  and  add  a  pinch  of  soda. 
Cook  in  the  Caloric  one  hour,  using  one  radiator.  Remove 
and  drain  well.  Put  them  into  a  baking  pan  with  three-fourths 
of  a  pound  of  salt  pork.  Put  three  tablespoonfuls  of  molasses, 
two  teaspoonfuls  of  salt  and  one  teaspoonful  of  mustard  into  a 
cup.  Fill  cup  with  cold  water  and  pour  the  mixture  over 
the  beans.  Bake  in  the  Caloric  utensil  from  four  to  six  hours, 
using  two  radiators. 

Baked  Hubbard  Squash — ^Wash  the  squash  thoroughly. 
Cut  it  in  halves  or  quarters  and  rub  the  inside  well  with  sugar. 
Place  the  pieces  in  a  lareg  kettle  and  bake  two  hours,  using 
two  radiators.  Serve  in  the  shell  or  scrape  the  squash  out 
and  fry  it  in  butter. 

Boiled  Cauliflower — Remove  the  outer  leaves  and  cut  off 
the  stem  close  to  the  head.  Wash  the  cauliflower  thoroughly 
in  cold  water.  Then  soak  it  in  cold,  salted  water,  top  down- 
ward, for  one  hour,  allowing  one  tablespoonful  of  salt  to  one 
gtillon  of  water.  Put  the  cauliflower  into  a  kettle  of  boiling 
water,  salt  slightly,  cover  closely  and  cook  in  the  Caloric. 
Serve  with  cream  sauce. 


CALORIC   BOOK   OF   RECIPES  75 

Boiled  Potatoes — Pare  the  potatoes,  if  they  are  large, 
cut  them  in  quarters.  Cover  them  with  boiling  water  and  al- 
low them  to  stand  for  about  five  minutes.  Then  drain  off 
every  drop  of  the  water  and  cook  in  the  Caloric  twenty-five 
to  thirty  five  minutes. 

Beets — Wash  the  beets  but  do  not  cut  them.  Cover  with 
boiling  water  and  cook  in  the  Caloric  two  hours  or  more.  Peel 
them  or  place  them  in  cold  water  for  a  minute  and  slip  the  skins 
off.  Cut  in  slices  and  serve  plain  or  with  a  sauce  made  of  two 
tablespoonfuls  of  butter,  four  tablespoonfuls  of  lemon  juice  or 
vinegar,  one-half  teaspoonful  of  salt  and  a  little  pepper.  Heat 
the  sauce  to  the  boiling  point  and  pour  it  on  the  beets  just  be- 
fore serving. 

Cabbage  with  Cream  Dressing — Remove  the  outside  leaves 
of  a  head  of  cabbage.  Quarter  the  head  and  wash  the  sections. 
No  more  water  is  required  in  the  cooking  than  that  which  re- 
mains on  the  leaves  after  washing.  Cook  in  the  Caloric  one 
hour.  Drain  and  serve  with  a  sauce  made  by  blending  one 
tablespoonful  of  flour  with  one  of  butter  and  adding  one  cupful 
of  sweet  cream.  Heat  the  sauce  to  the  boiling  point  and  sea- 
son to  taste. 

Carrots — Scrape  the  carrots  and  cut  them  in  small  cubes. 
Allow  one  tablespoonful  of  water  to  one  quart  of  carrots.  Sea- 
son with  two  tablespoonfuls  of  sugar  and  cook  in  the  Caloric 
one-half  hour.    Serve  with  cream  sauce. 

Com  on  the  Cob — Select  full,  tender  ears  of  sweetcorn. 
Remove  the  husks  and  the  silk  and  cook  in  the  Caloric  in  a  very 
little  boiling  water  to  which  has  been  added  a  tablespoonful 


76  CALORIC    BOOK    OF   RECIPES 

each  of  salt  and  sugar.    Let  the  corn  remain  in  the  Caloric  one- 
half  hour. 

Escalloped  Potatoes,  No.  1 — Peel  and  slice  one  quart  of 
raw  potatoes.  Place  a  layer  of  potatoes  in  a  baking  dish,  add 
small  pieces  of  butter,  salt  and  pepper  and  a  little  onion.  Re- 
peat until  the  required  quantity  is  prepared.  Put  a  layer  of 
bread  crumbs,  on  the  top  and  pour  over  all  one  pint  of  milk. 
Bake  in  the  Caloric  utensil  two  and  one-half  hours,  using  two 
radiators. 

Escalloped  Potatoes  No.  2 — Slice  cold  boiled  potatoes  into 
a  basin,  season  well  and  pour  over  them  a  dressing  made  by 
thickening  one  pint  of  milk.  Bake  in  the  Caloric  utensil  one 
half  hour,  using  two  radiators. 

Escalloped  Tomatoes — Peel  and  slice  six  large  tomatoes. 
Put  a  layer  of  bread  crumbs  in  the  bottom  of  a  buttered  dish ; 
then  a  layer  of  tomatoes  seasoned  with  salt,  pepper,  butter  and 
a  little  sugar  and  continue  thus  until  the  dish  is  full,  finishing 
with  bread  crumbs.  Bake  in  the  Caloric  utensil  forty-five  min- 
utes, using  two  radiators. 

French  Macaroni — Melt  one  tablespoonful  of  butter  in  a 
frying  pan,  add  one  cupful  of  macaroni,  previously  boiled  in 
the  Caloric,  and  one  cupful  of  grated  cheese.  Cook  until  the 
cheese  is  melted,  then  add  two  well-beaten  eggs  and  season 
with  salt,  pepper  and  paprika.  When  smooth,  serve  at  once  on 
hot  toast. 

Green  Peas^— Shell,  add  a  very  little  salted  water  and  cook 
in  the  Caloric  one-half  hour.  One  cupful  of  water  is  sufficient 
for  three  pints  of  shelled  peas.  Cover  with  a  sauce  made  of 
cream  or  milk  and  butter  slightly  thickened  with  flour. 


CALORIC    BOOK    OF    RECIPES  •  11 

Hungarian  Stewed  Potatoes — Cut  twelve  to  fifteen  med- 
ium sized  potatoes  in  small  cubes.  Heat  two  tablespoonfuls  of 
butter  and  put  the  potatoes  into  it.  Add  salt,  one-half  tea- 
spoonful  of  paprika  and  one  large,  finely  cut  onion.  Stir  and 
add  enough  stock  to  cover.  Cook  in  a  covered  kettle  in  the 
Caloric  one  hour. 

Macaroni  with  Cheese — Cook  the  same  as  for  plain  macar- 
oni. Place  a  layer  in  a  pudding  dish,  cover  with  a  layer  of 
white  sauce  and  one  of  grated  cheese.  Repeat  until  the  dish 
is  filled.  Put  a  layer  of  bread  crumbs  on  the  top,  dot  with  bits 
of  butter  and  bake  in  the  Caloric  two  hours,  using  two  radia- 
tors. 

Macaroni  with  Tomatoes — Place  a  layer  of  sliced  tomatoes 
in  a  buttered  dish,  then  a  layer  of  macaroni,  previously  cooked 
in  the  Caloric.  Season  with  salt,  pepper  and  butter  and  repeat 
until  the  required  amount  is  prepared.  Place  a  layer  of 
cracker  crumbs  on  the  top,  dot  with  bits  of  butter  and  bake  in 
the  Caloric,  using  two  radiators.  A  large,  green  pepper, 
chopped,  may  be  added  to  the  tomatoes. 

Mashed  Potatoes  with  Apples — Pare  and  cut  up  equal 
parts  of  potatoes  and  cored  apples.  Put  the  apples  and  pota- 
toes into  boiling  water  for  five  minutes.  Then  drain  them  and 
cook  them  in  the  Caloric  one-half  hour,  using  one  radiator. 
When  done,  mash  the  potatoes  and  apples  and  stir  in  a  few 
tablespoonfuls  of  hot  butter  and  one-half  teaspoonful  of  salt. 
Put  the  kettle  back  into  the  Caloric  to  reheat.  Serve  with 
well  spiced  meats. 

Minnesota  Spaghetti  with  Tomato  Sauce — Break  half  a 
package  of  Minnesota  spaghetti  into  boiling  water  and  cook 


78  CALORIC   BOOK   OF   RECIPES 

for  thirty  minutes  or  until  it  is  tender.  Strain  and  cover  with 
cold  water  while  the  tomato  sauce  is  being  prepared.  One  can 
of  tomatoes ;  ten  whole  allspice ;  six  whole  peppers  and  a  pinch 
of  baking  soda.  A  few  stalks  of  celery  may  also  be  added. 
Heat  to  the  boiling  point  and  cook  in  the  Caloric.  Strain 
through  a  cheese-cloth  and  thicken  with  a  tablespoonful  of 
flour  dissolved  in  cold  water.  Add  butter  the  size  of  an  egg, 
season  with  salt  and  red  pepper  and  boil  five  minutes  longer. 
When  the  sauce  is  ready,  brown  some  butter  in  a  frying  pan, 
add  the  spaghetti,  pour  on  the  tomato  sauce  and  serve  hot. 
Grated  cheese  may  be  sprinkled  over  it,  if  desired. 

Onions — Cover  the  onions  with  boiling  water  and  allow 
them  to  boil  five  minutes.  Drain  them,  add  fresh  hot  water 
and  heat  to  the  boihng  point.  Cook  in  the  Caloric  one  hour. 
When  ready  to  serve,  drain  and  cover  with  hot  milk  seasoned 
with  salt,  pepper  and  butter. 

Plain  Macaroni — Boil  in  the  Caloric,  forty  minutes,  one- 
half  pound  of  broken  macaroni  in  water  with  one-half  tea- 
spoonful  of  salt.  Drain.  Thicken  two  cupfuls  of  milk  with 
flour  and  season  with  butter,  pepper,  salt  and  paprika.  Pour 
this  over  the  macaroni  and  bake  in  the  Caloric  two  and  one-half 
hours,  using  two  radiators. 

Potatoes  in  Butter — Pare  ten  or  twelve  potatoes  and  cut 
them  into  dice  or  slices.  Brown  a  piece  of  butter  in  a  basin 
and  put  the  potatoes  into  it.  Add  salt  and  cook  the  potatoes 
five  minutes,  turning  them  often.  Place  the  basin  in  the 
Caloric  rack  and  bake  thirty  minutes,  using  two  radiators. 

Potatoes  with  Fried  Sausage — Pare  and  slice  the  potatoes 
and  fry  the  sausages  quickly.  Heat  some  butter  and  put  a  layer 


CALORIC    BOOK   OF   RECIPES  79 

of  potatoes  into  it.  Then  add  some  of  the  fried  sausages  and 
repeat,  using  potatoes  on  the  top.  Add  butter  to  each  layer 
and  season  each  with  salt  and  pepper.  Cook  in  a  covered  kettle 
in  the  Caloric  one  and  one-fourth  to  one  and  one-half  hours. 
Serve  with  sauerkraut. 

Potatoes  with  Ham — Prepare  the  potatoes  as  in  the  recipe 
for  potatoes  with  parsley,  using  small  pieces  of  smoked  ham 
instead  of  fried  sausage. 

Potatoes  with  Parsley — Pare  ten  or  twelve  large  potatoes. 
Slice  them  thickly  and  divide  the  slices  into  long,  narrow 
pieces.  Heat  one  and  one-half  tablespoonfuls  of  butter.  Add 
the  potatoes  with  salt  and  one  tablespoonful  of  chopped  pars- 
ley. Stir  the  potatoes  and  cook  them  for  a  few  minutes.  Then 
remove,  in  a  covered  kettle,  to  the  Caloric  and  cook  forty-five 
minutes. 

Potato  Stew — Fry  three  slices  of  lean  and  fat  salt  pork  in 
a  kettle.  Add  a  sliced  onion  and  when  it  browns  add  one  quart 
of  potatoes  thickly  sliced  and  enough  boiling  water  to  cover 
them.  Cook  in  the  Caloric  two  hours.  When  ready  to  serve, 
season  with  butter,  pepper,  paprika  and  one  cupful  of  cream. 
Set  over  a  flame  for  a  few  minutes  to  reheat. 

Sauerkraut — One  quart  of  sauerkraut  and  two  pounds  of 
fresh  pork.  Cut  the  pork  in  slices  and  mix  with  the  sauer- 
kraut in  a  Caloric  kettle.  Cover  with  boiling  water  and 
boil  ten  minutes.  Remove,  in  a  covered  kettle,  to  the  Caloric 
for  six  or  eight  hours,  using  one  radiator.  A  little  salt  should 
be  added,  before  cooking,  if  needed.  Drain,  and  serve  on  a 
hot  platter. 


80  CALORIC    BOOK    OF    RECIPES 

Sliced  Potatoes  with  Bacon — Pare  the  potatoes  and  cut 
them  into  slices.  Fry  a  piece  of  bacon  in  a  little  lard  until  it 
is  light  yellow.  Add  the  potatoes  with  a  little  salt  and  fry 
them  for  a  few  minutes,  without  turning  them.  Cook  in  a 
covered  kettle  in  the  Caloric  one  hour. 

Stewed  Piunpkin — Wash  and  cut  up  the  pumpkin  without 
paring  it.  Place  it  in  a  Caloric  kettle  without  adding  any 
water.  Cook  two  hours,  using  two  radiators.  When  done, 
press  through  a  colander. 

Stewed  Tomatoes — Use  an  enameled  vessel  for  tomatoes. 
To  one  quart  of  tomatoes  add  a  piece  of  butter,  one  tablespoon- 
ful  of  sugar  and  pepper  to  taste.  One-half  cupful  of  croutons 
may  be  added.    Cook  in  the  Caloric  three-fourths  of  an  hour. 

String  Beans  No.  1 — Snap  the  beans  into  small  pieces. 
Unless  they  are  very  fresh  they  should  be  soaked  in  ice  water 
one  hour  before  cooking.  Cover  the  beans  with  hot  water  and 
when  the  boiling  point  is  reached,  pour  off  the  water  and  add 
one  cupful  of  freshly  boiling  water.  Cover  the  kettle  and  cook 
in  the  Caloric.  Drain  off  the  water  and  add  cream,  or  butter 
and  milk  and  pepper. 

String  Beans  No.  2 — String  and  break  fresh  green  beans. 
Add  a  little  boiling  water,  enough  salt  pork  or  bacon  to  season 
them  well  and  add  salt,  pepper  and  a  bit  of  sugar.  Cook  in  the 
Caloric  one-half  hour.  When  ready  to  serve,  thicken  slightly 
with  flour  rubbed  smooth  in  cold  water. 

Stuffed  Tomatoes — Cut  circular  pieces  from  the  tops  of 
large  and  firm  tomatoes.  Scrape  out  all  the  soft  parts  and 
mix  with  stale  bread  crumbs,  onion,  parsley,  butter,  pepper 


CALORIC    BOOK    OF    RECIPES  81 

and  salt.  Chop  very  fine  and  fill  the  tomatoes.  Melt  one 
tablespoonful  of  butter  in  a  baking  pan,  put  in  the  tomatoes 
and  bake  in  the  Caloric  utensil  forty-five  minutes,  using  two 
radiators. 

Succotash — Cut  the  corn  from  six  ears,  add  one  pint  of 
green,  lima  beans,  previously  cooked  in  the  Caloric,  a  large 
piece  of  butter  and  season  with  salt  and  pepper.  Add  one-half 
pint  of  hot,  sweet  milk.     Cook  in  the  Caloric  thirty  minutes. 

Summer  Squash — Cut  the  squash  in  small  pieces  and  cover 
with  boiling  water.  Let  it  stand  five  minutes  and  then  pour 
off  the  water.  Cook  in  the  Caloric  one-half  hour.  Drain,  mash 
and  season  with  butter,  salt  and  pepper. 

Sweet  Potatoes,  Southern  Style — Cut  cold  boiled  sweet  po- 
tatoes into  slices  one-fourth  of  an  inch  thick.  Place  the  slices 
in  a  well  buttered  baking  pan,  dot  each  slice  with  butter  and 
sprinkle  with  sugar.  Bake  in  the  Caloric  utensil  thirty  min- 
utes, using  two  radiators. 

Vegetable  Oysters — Scrape  clean  two  pounds  of  vegetable 
oysters  and  put  them  immediately  into  water,  so  that  they  will 
remain  white.  Melt  two  tablespoonfuls  of  butter  and  add 
three  or  four  tablespoonfuls  of  flour.  Add  also  a  little  stock 
and  stir  until  smooth.  Cut  the  vegetable  oysters  in  finger- 
length  pieces  and  add  to  the  gravy  with  salt.  Thin  the  gravy, 
if  necesary,  with  a  little  stock.  Cook  in  a  covered  kettle  in 
the  Caloric  fifteen  minutes  to  one  hour  according  to  the  size 
of  the  vegetable  oysters. 


82  CALORIC    BOOK    OF    RECIPES 

CEREALS 

The  value  of  cereals  as  foods  is  admitted  from  the  stand- 
point of  economy  as  well  as  from  that  of  nutrition.  Served 
with  milk  and  sugar,  they  have  the  same  food  value  as  meat. 
Almost  without  exception,  the  directions  accompanying  pack- 
ages of  cereals  give  too  short  a  time  for  the  cooking.  It  re- 
quires several  hours  to  cook  most  cereals,  if  they  are  to  be 
made  digestible.  In  this  one  particular  the  Caloric  Cookstove 
is  worth  infinitely  more  than  it  costs.  It  thoroughly  cooks 
every  kernel,  preserving  each  perfectly  whole  and  rendering 
the  cereal  soft  as  jelly.  It  is  preferable  to  cook  cereals  in  a 
Caloric  double  boiler,  which  is  an  extra  equipment  at  a  small 
cost.  When,  however,  a  small  quantity  is  desired,  it  may  be 
cooked  in  a  vessel  placed  in  the  eight  or  twelve-quart  utensil, 
surrounded  by  boiling  water. 

The  water  into  which  cereals  is  stirred  should  be  boiling. 
Cook  in  the  Caloric,  using  one  radiator. 

Boiled  Rice — Put  one  cupful  of  washed  rice,  two  cupfuls 
of  boiling  water  and  one  level  teaspoonful  of  salt  into  the 
double  boiler.  Cook  one-half  hour,  using  one  radiator.  A 
handful  of  raisins  is  a  good  addition.  The  rice  may  be  cooked 
directly  over  a  radiator,  without  using  a  double  boiler. 

Old  Fashioned  Oatmeal — One  cupful  of  oatmeal;  three 
and  one-half  cupfuls  of  water;  one  and  one-half  teaspoonfuls 
of  salt.  Stir  the  cereal  slowly  into  the  water  and  place  in 
the  Caloric  for  four  or  five  hours,  using  one  radiator.  If  not 
sufficiently  hot  at  serving  time,  place  the  boiler  over  the  fire 
until  the  water  boils  and  the  cereal  is  steaming.  Serve  with 
cream  and  sugar. 


CALORIC    BOOK    OF    RECIPES  83 

Oatmeal  Gruel — Add  one-half  cupful  of  coarse  oatmeal 
and  one-half  teaspoonful  of  salt,  to  three  cupfuls  of  boiling 
water.  Cook  in  the  Caloric  six  hours.  Force  through  a 
strainer  and  dilute  with  milk  and  cream.    Reheat  and  serve. 

Oatmeal  Mush — Into  three  cupfuls  of  boiling  water,  put 
one  level  teaspoonful  of  salt  and  two  and  one-half  cupfuls  of 
oatmeal.     Cook  in  the  Caloric  over  night,  using  one  radiator. 

Rice  Cooked  in  Milk — Heat  to  the  boiling  point  one  quart 
of  milk.  Into  this  put  one  cupful  of  washed  rice,  a  pinch  of 
salt,  a  piece  of  cinnamon  bark  and  sugar  to  taste.  Before  serv- 
ing, sprinkle  sugar  and  cinnamon  or  mace  over  the  rice.  Cook 
in  the  double  boiler  in  the  Caloric  one  hour,  using  one  radiator. 

Rice  Cooked  in  Milk  with  Apples — Cook  one  cupful  of 
rice  in  one  quart  of  milk,  without  seasoning,  as  directed  in 
the  above  recipe.  When  it  is  cool,  add  sugar,  lemon  peel,  a 
pinch  of  salt  and  two  eggs.  Grease  a  basin  with  butter  and 
put  the  rice  into  it.  Remove  the  cores  from  eight  apples.  Fill 
the  cavities  with  sugar,  add  bits  of  butter  and  dust  with  cin- 
namon. Put  the  rice  and  apples  into  the  Caloric  and  <ook  for 
two  hours,  using  two  radiators. 

Rolled  Wheat — One  cupful  of  wheat;  two  and  one-half 
cupfuls  of  water;  one  teaspoonful  of  salt.  Cook  the  same  as 
Old  Fashioned  Oatmeal, 


84  CALORIC   BOOK   OF   RECIPES 

BREAD 

Bread  is  a  very  important  part  of  the  family  diet  and  care 
should  be  taken  in  selecting  the  flour.  Do  not  expect  to  be 
able  to  make  good  bread  of  inferior  flour  or  of  th^t  which  is 
suitable  only  for  pastry.  Flour  made  from  hard,  spring  wheat 
is  considered  the  best  for  bread. 

Baking  Powder  Biscuits — One  quart  of  flour;  one  tea- 
spoonful  of  salt ;  two  heaping  teaspoonf uls  of  baking  powder ; 
two  heaping  tablespoonfuls  of  lard.  Wet  with  milk  until  it 
becomes  a  soft  dough.  Roll  out  one  inch  thick,  cut  into  bis- 
cuits and  bake  in  the  Caloric  rack  twenty  minutes,  using 
two  radiators. 

Boston  Brown  Bread — One  cupful  of  rye  meal ;  one  cup- 
ful of  corn  meal ;  one  cupful  of  graham  flour ;  two  teaspoonfuls 
of  soda;  one  teaspoonful  of  salt;  two  cupfuls  of  sour  milk; 
three-fourth  cupful  of  molasses.  Mix  thoroughly  and  bake 
tv/o  and  one-half  hours  in  the  Caloric,  using  two  radiators. 

Bread  No.  1 — Heat  to  the  boiling  point,  in  a  Caloric  uten- 
sil, one  and  one-half  cupfuls  of  fresh  milk.  Add  the  same 
quantity  of  cold  water.  Break  into  a  cup  one  cake  of  com- 
pressed yeast  and  add  to  it  a  teaspoonful  of  sugar  and  a  little 
water.  Stir  and  when  the  yeast  is  dissolved,  add  it  to  the  milk 
and  water,  which  should  be  lukewarm.  Beat  in  flour  enough 
to  make  a  thick  batter  and  set  the  sponge  into  a  Caloric  com- 
partment or  on  a  warm  radiator.  Care  must  be  taken  that  the 
sponge  does  not  become  hot,  for  in  that  case  the  yeast  germs 
would  be  killed  and  the  bread  spoiled.    When  light  and  foamy. 


CALORIC   BOOK   OF   RECIPES  85 

add  one  tablespoonful  each  of  sugar  and  lard  and  one  or  two 
teaspoonfuls  of  salt.  Add  more  flour  and  knead  into  a  loaf. 
Let  it  rise  again  and  shape  into  loaves  or  rolls.  When  light 
bake  in  the  Caloric,  using  two  radiators.  Loaves  will  bake  in 
one  hour  and  rolls  in  twenty  to  thirty  minutes. 

Bread  No.  2 — This  bread  is  started  the  day  before  it  is  to 
be  baked.  If  potatoes  are  cooked  for  the  noon  meal  the  yeast 
may  be  prepared  then  but  it  should  not  be  done  later  than 
three  o'clock.  Use  three  medium-sized,  boiled  potatoes.  Mash 
them  fine  and  add  a  part  of  the  water  in  which  they  were 
cooked.  When  the  liquid  is  lukewarm  add  one  cake  of  dry 
yeast  which  has  been  soaked  until  soft  in  one-half  cupful  of 
warm  water.  By  evening  the  sponge  should  be  foamy.  Add  to 
it  one  quart  of  warm  water  and  flour  enough  to  make  a  thick 
batter.  Let  it  rise  over  night  and  in  the  morning  add  lard, 
sugar  and  salt  and  proceed  as  in  the  recipe  for  bread  No.  L 

Breakfast  Muffins — Beat  one  egg,  add  a  tablespoonful  of 
sugar,  a  piece  of  butter  the  size  of  an  egg  and  stir  thoroughly. 
Add  one  cupful  of  milk  and  sift  in  slowly  two  and  one-half 
cupfuls  of  flour  into  which  put  three  teaspoonfuls  of  baking 
powder  and  a  generous  pinch  of  salt.  Bake  in  gem  pans  in 
the  Caloric  twenty  minutes,  using  two  radiators. 

Brown  Bread  with  Raisins — Two  and  one-half  cupfuls  of 
sour  milk ;  two  cupfuls  of  graham  flour ;  one  and  one-half  cup- 
fuls of  corn  meal ;  one-half  cupful  of  molasses ;  one  teaspoon- 
ful  of  soda;  one  teaspoonful  of  baking  powder;  a  piece  of 
butter;  one  cupful  of  raisins  and  one  teaspoonful  of  salt. 
Steam  in  the  Caloric  three  hours,  using  the  double  boiler  oi 


86  CALORIC    BOOK    OF    RECIPES 

in  a  mold  set  into  an  ordinary  utensil.    One  radiator  should 
be  used. 

Brown  Bread  with  Yeast — ^Two  cupfuls  of  corn  meal ;  two 
cupfuls  of  flour;  one  teaspoonful  of  salt;  one  teaspoonful  of 
soda ;  one.  pint  of  hot  water ;  one  cupful  of  molasses ;  one- 
half  yeast  cake;  one-half  cupful  of  lukewarm  water.  Scald 
the  cornmeal  with  the  hot  water.  Add  the  flour,  molasses, 
salt  and  the  yeast  and  soda  each  dissolved  in  one-fourth 
cupful  of  warm  water.  Pour  the  batter  into  greased  molds, 
filling  each  a  little  over  half  full.  Let  it  rise  to  the  top  and 
then  bake  in  the  Caloric  three  hours,  using  two  radiators. 

Cinnamon  Rolls — Sift  together  two  cupfuls  of  flour,  two 
teaspoonfuls  of  baking'  powder  and  one  teaspoonful  of  salt. 
Rub  in  two  tablespoonfuls  of  butter  and  add  enough  milk  to 
make  a  soft  dough.  Roll  out  in  oblong  shape,  one-half  inch 
thick,  spread  with  melted  butter  and  sprinkle  thickly  with 
sugar  and  cinnamon.  Roll  up  the  long  way,  like  jelly  roll, 
and  cut  in  one-half  inch  pieces.  Bake  in  a  pan  in  the  Caloric 
rack  twenty-five  minutes,  using  two  radiators. 

French  Corn  Bread — Cream  two  tablespoonfuls  of  sugar 
and  one  tablespoonful  of  butter  and  add  one-half  teaspoonful 
of  salt.  Add  two  well-beaten  eggs  and  one  cupful  of  milk. 
Stir .  into  this  three-fourths  cupful  of  white  cornmeal  into 
which  has  been  sifted  three  teaspoonfuls  of  baking  powder. 
Add  one-half  cupful  of  flour.  Bake  in  the  Caloric  rack  one 
hour,  using  very  hot  radiators. 

Light  Rolls — Two  cupfuls  of  milk,  heated  lukewarm ;  two 
tablespoonfuls   of  sugar;   two   tablespoonfuls   of  butter   dis- 


CALORIC    BOOK   OF    RECIPES  87 

solved  in  the  warm  milk ;  one  cake  of  compressed  yeast.  Beat 
in  four  cupfuls  of  flour  and  add  one  egg  well  beaten.  Then 
add  flour  enough  to  make  a  soft  dough.  Sift  in  with  the  flour 
one  teaspoonful  of  salt.  Let  the  dough  rise  until  light,  form 
into  rolls,  let  it  rise  again  and  bake  twenty  minutes  in  the 
Caloric,  using  two  radiators. 

Nut  Bread — Two  cupfuls  of  flour;  two  teaspoonfuls  of 
baking  powder;  one  even  teaspoonful  of  salt;  two  tablespoon- 
fuls  of  sugar.  Sift  all  together  and  add  one  cupful  of  milk, 
one  egg  well  beaten  and  one-half  cupful  of  nut  meats.  Place 
the  dough  in  a  pan  and  let  it  rise  one-half  hour.  Bake  in 
the  Caloric  rack  one  hour,  using  two  radiators. 

Old  Fashioned  Strawberry  Shortcake — One  cupful  of 
flour;  one  tablespoonful  of  butter;  one  teaspoonful  of  baking 
powder;  one-half  teaspoonful  of  salt;  three-fourths  cupful  of 
milk;  three-fourths  cupful  of  granulated  sugar.  Bake  in  the 
Caloric  rack  one-half  hour,  using  two  radiators.  Crush 
one  box  of  strawberries  and  add  sugar.  When  the  cake  is 
cold,  split  it  and  place  the  berries  inside  the  cake  and  on  the 
top. 

Steamed  Graham  Bread — One  and  one-half  cupfuls  of 
sour  milk;  one-half  cupful  of  molasses;  one-half  cupful  of 
thick  cream,  or  butter  the  size  of  an  egg;  one  teaspoonful  of 
soda;  one  cupful  of  white  flour  in  which  should  be  sifted 
one  teaspoonful  of  baking  powder;  two  cupfuls  of  graham 
flour;  one  cupful  of  raisins.  Put  in  cans,  set  in  a  kettle  with 
one  quart  of  boiling  water  and  steam  two  hours,  using  one 
radiator. 


88  CALORIC   BOOK   OF   RECIPES 

Strawberry  Shortcake — Two  cupfuls  of  flour;  two  tea- 
spoonfuls  of  baking  powder;  one  teaspoonful  of  salt.  Work 
in  two  tablespoonfuls  of  butter  and  enough  sweet  milk  to 
make  a  soft  dough.  Divide  the  dough  into  two  parts,  rolt 
it  out  to  fit  a  pie  pan  and  spread  butter  between  the  layers 
and  on  top.  Bake  twenty-five  minutes  in  the  Caloric  rack, 
using  two  radiators.  To  three  pints  of  strawberries  add  one 
and  one-half  cupfuls  of  sugar  and  spread  between  and  on 
top   of  the   shortcake.      Serve   with   whipped   cream. 


Strawberry  Shortcake  Baked  in  the  Caloric 


CALORIC    BOOK    OF    RECIPES  89 

SALADS 

Asparagus  Salad  No.  1 — Cut  up  two  pounds  of  asparagus. 
Add  a  very  little  boiling  water,  and  a  pinch  of  salt  and  sugar. 
Cook  in  a  covered  kettle  in  the  Caloric  forty-five  minutes. 
When  done,  arrange  the  asparagus  on  a  platter  and,  when 
cold,  dress  it  with  vinegar  and  oil. 

Asparagus  Salad  No.  2 — Line  a  border  mold  with  aspic 
jelly  and  lay  in  it  quarters  of  hard  boiled  eggs  and  asparagus 
tips.  Fill  the  mold  with  more  jelly.  When  set,  turn  out  and 
fill  the  center  with  boiled  asparagus  tips.  Pour  over  the  whole 
mayonnaise  dressing  and  arrange  around  the  base,  slices  of 
tomatoes  seasoned  with  a  little  olive  oil,  tarragon  vinegar  and 
cayenne  pepper. 

Baked  Bean  Salad — ^To  one  pint  of  Caloric  baked  beans 
add  two  or  three  cucumbers  cut  fine  and  one  small  onion 
chopped.     Mix  with  mayonnaise  and  serve  on  lettuce  leaves. 

Beet  Salad — Wash  the  beets,  being  careful  not  to  break 
the  skin.  Put  them  into  boiling  water,  without  salt,  and 
cook  in  the  Caloric  two  hours.  When  done  and  still  hot,  peel 
them,  slice  them  thin  and  put  them  into  a  crock.  Pour  over 
them  vinegar  to  which  has  been  added  one  teaspoonful  of 
salt,  one  of  pepper  and  one  of  sugar.  They  may  be  kept  in 
a  cool  place  for  quite  a  while. 

Celery  Salad — Remove  the  small  roots  from  two  or  three 
celery  bulbs  and  wash  the  bulbs.  Put  them,  with  a  little  salt, 
into  boiling  water  and  cook  in  a  covered  kettle  in  the  Caloric 


90  CALORIC    BOOK    OF    RECIPES. 

one  to  one  and  one-half  hours.  When  done,  allow  them  to 
cool,  scrape  off  the  skins  and  slice  them  into  a  salad  bowl. 
Pour  over  them  vinegar  and  oil,  season  with  sugar  and  pepper 
and  mix  carefully. 

Chicken  Salad — Use  one  or  two  chickens  previously 
cooked  in  the  Caloric  until  perfectly  tender.  Remove  Jthe 
skin,  cut  up  the  meat  and  season  it.  Add  one-third  as  much 
celery,  finely  cut,  and  dress  with  mayonnaise.  Garnish  with 
cold  boiled  eggs,  sliced. 

Fruit  Salad — One  small  pineapple,  cut  fine;  one-half 
pound  of  white  grapes,  seeded;  two  oranges,  cut  up;  one 
cupful  of  pecan  meats.  Add  mayonnaise  dressing  and  serve 
on  lettuce  leaves. 

Potato  Salad — Boil  ten  medium-sized  potatoes  in  the 
Caloric.  When  cold,  cut  into  dice  and  add  one  onion,  cut  fine, 
one-half  can  of  shredded  pimentoes  and  three  hard-boiled 
eggs  sliced.     Mix  with  mayonnaise  dressing. 

Potato  Salad  with  Bacon — This  is  prepared  as  in  the 
above  recipe  except  that  the  onion  is  omitted.  In  place  of 
that,  cut  some  bacon  into  small  cubes  and  fry  them  in  a  little 
butter  until  yellow.  Add  these,  when  lukewarm,  to  the 
potatoes. 

Potato  Salad  with  Cucumbers — Slice  warm  potatoes.  Pare 
a  fresh,  green  cucumber  and  cut  it  into  very  thin  slices.  Mix 
it  carefully  with  the  potatoes.  Make  a  dressing  with  a  finely 
cut  onion,  salt,  pepper,  vinegar  and  oil   and  three   or  four 


CALORIC   BOOK   OF   RECIPES  91 

cablespoonfuls  of  thick,  sour  cream.  Mix  this  lightly  with 
the  potatoes  and  cucumber.  Mayonnaise  dressing  may  also 
be  used. 

String  Bean  Salad — Cut  one  pound  of  young,  green  string 
beans  into  small  pieces.  Put  them,  with  a  little  salt  and 
summer  savory,  into  boiling  water.  Cook  in  a  covered  kettle 
in  the  Caloric  one  and  one-half  hours.  When  the  beans  have 
cooled,  mix  them  with  vinegar,  oil,  salt,  pepper  and  a  pinch 
of  sugar. 

Tomato  Jelly  Salad — One  pint  of  strained  tomatoes ;  one- 
half  cupful  of  sugar;  one-half  cupful  of  vinegar;  one  chopped 
celery  bulb ;  one  can  of  pimentoes,  cut  fine ;  one-half  teaspoon- 
ful  of  salt  and  one  and  one-half  tablespoonfuls  of  gelatine 
soaked  in  one-half  cupful  of  cold  water.  Heat  the  tomatoes, 
sugar  and  vinegar  to  the  boiling  point,  add  the  gelatine,  the 
celery  and  the  pimentoes  and  turn  into  a  shallow  dish.  Place 
on  ice  and  when  set  cut  in  squares  and  serve  in  lettuce  leaves 
with  mayonnaise  dressing. 

Waldorf  Salad — One  cupful  of  diced,  tart  apples ;  one  cup- 
ful of  celery,  cut  into  small  cubes;  a  dozen  or  more  English 
walnuts,  broken  into  small  pieces.  Mix  all  together  and  add 
mayonnaise  dressing.    Serve  on  lettuce  leaves. 


92  CALORIC   BOOK   OF   RECIPES 

SALAD    DRESSING 

Mayonnaise  Dressing  No.  1 — The  following  recipe  is  that 
of  a  French  chef.  The  dressing  may  be  used  for  any  kind  of 
salad.     It  will  keep  for  weeks  in  a  cool  place. 

Beat  the  yolks  of  twelve  eggs  very  light.  Add  one  cupful 
of  sugar,  one  quart  of  cream,  one  tablespoonful  each  of  salt, 
pepper  and  ground  mustard,  a  pinch  of  cayenne,  one  table- 
spoonful  of  flour  rubbed  smooth  with  a  little  of  the  cream, 
one-half  cupful  of  butter  and  one  quart  of  vinegar.  Heat 
slowly  until  it  reaches  the  boiling  point,  stirring  constantly. 
Place  in  jars.  The  white  of  the  eggs  may  be  used  for  making 
an  angel  food  cake. 

Mayonnaise  Dressing  No.  2 — One  tablespoonful  of  sugar ; 
one  tablespoonful  of  flour ;  one-half  tablespoonful  of  mustard ; 
one-half  teaspoonful  of  salt;  two  eggs,  well  beaten,  and  one 
teaspoonful  of  butter.  Add  one  cupful  of  vinegar  and  heat 
until  it  thickens,  stirring  all  the  time.  When  used,  thin  with 
cream  or  vinegar. 


CALORIC    BOOK   OF    RECIPES  93 

PIES 

Prepare  the  crust  in  the  ordinary  manner.  The  radiators 
should  be  hissing  hot.  This  makes  the  crust  more  crisp.  Use 
ordinary  pie  tins,  slipping  them  into  the  wire  rack. 

Apple  Pie — Line  a  plate  with  crust.  On  the  bottom 
scatter  one-fourth  cupful  of  sugar  mixed  with  one  tablespoon- 
ful  of  flour.  Fill  the  plate  with  apples,  sprinkle  them  with 
sugar  and  add  some  small  pieces  of  butter.  Bake  in  the 
Caloric  rack  about  three-fourths  of  an  hour,  using  two  radi- 
ators.   Any  fruit  pie  may  be  made  according  to  this  recipe. 

Date  Pie — Line  a  pan  with  rich  paste.  For  the  filling  use 
one  cupful  of  dates  cut  fine,  one-cupful  of  milk,  two  thirds  cup- 
ful of  sugar,  two  eggs,  one-half  teaspoonful  of  cinnamon  and 
a  pinch  of  salt.  Fill  the  crust  and  bake  in  the  Caloric  rack 
one  hour,  using  two  radiators.  When  cold,  cover  the  top  with 
whipped  cream. 

Lemon  Pie — Add  to  one  cupful  of  boiling  water  one  table- 
spoonful  of  cornstarch  stirred  smooth  in  a  little  cold  water. 
Stir  until  it  thickens  and  boils;  then  remove  from  the  stove 
and  add  a  scant  one-half  cupful  of  butter  and  one  cupful  of 
sugar,  which  have  been  well  stirred  together.  When  cool,  add 
one  beaten  egg  and  the  juice  and  grated  rind  of  one  lemon. 
Pour  into  a  baking  pan  which  has  been  lined  with  crust  and 
bake  in  the  Caloric  twenty  minutes,  using  two  radiators. 
When  done,  cover  with  a  meringue  and  return  the  pie  to  the 
Caloric  to  brown,  using  two  radiators. 


94  CALORIC    BOOK    OF    RECIPES 

PUDDINGS 

For  steamed  puddings,  rice  and  fruit  puddings  and  all 
those  that  require  long  and  slow  cooking,  the  Caloric  is  in- 
valuable. In  no  other  way  can  the  old-fashioned,  creamy,  rice 
pudding  of  our  grandmothers  be  so  delicately  cooked.  Pud- 
dings to  be  steamed  should  be  poured  into  molds  and  securely 
placed  in  a  Caloric  kettle.  The  water  should  reach  at  least 
one-third  the  way  up  the  mold.  Cover  the  kettle  and,  when 
the  water  boils  gently  over  a  flame  stove,  remove  the  kettle  to 
the  Caloric  and  leave  it  several  hours,  using  one  radiator. 
Puddings  to  be  baked  should  be  prepared  as  for  the  ordinary 
range  oven.  The  dish  may  be  of  earthenware,  aluminum  or 
enamelware  and  should  be  slipped  into  the  wire  rack.  Pud- 
dings will  bake  in  the  same  length  of  time  that  would  be  re- 
quired in  an  ordinary  oven.  If,  however,  a  pudding  is  left 
in  the  Caloric  a  longer  time  than  is  necessary  for  the  baking, 
it  will  not  burn.  The  Caloric  is  the  nearest  approach  to  the 
old  brick  oven  of  our  ancestors  that  the  modern  world  has 
ever  seen.  It  gives  just  the  right  finishing  touch  to  the  old- 
time  dishes,  such  as  New  England  Indian  pudding,  Boston 
brown  bread,  Boston  baked  beans,  etc. 

Apple  Roll — Make  a  crust  of  two  cupfuls  of  flour,  one-half 
cupful  of  milk,  one  teaspoonful  of  baking  powder,  a  pinch  of 
salt,  one  level  teaspoonful  of  butter  and  one  tgg,  well  beaten. 
Roll  out  very  thin  and  cover  with  thin  slices  of  apple.  Roll 
up  and  place  in  a  pudding  mold.  Set  the  mold  into  boiling 
water  in  a  Caloric  kettle  and  steam  two  hours,  using  one 
radiator.    Serve  with  sweetened  cream. 

Apple  Tapioca  Pudding — Wash  three  cupfuls  of  pearl  tap- 
ioca and  place  it  in  the  double  boiler.  Pour  six  cupfuls  of  cold 
water  over  it  and  let  it  stand  over  night.    The  next  day  cook  it 


CALORIC    BOOK    OF    RECIPES  95 

in  the  Caloric  one  hour,  using  one  radiator.  Core  and  pare 
seven  apples.  Put  them  in  a  round  dish  and  fill  the  cavities 
with  sugar  and  lemon  juice.  Pour  the  tapioca  over  them  and 
bake  in  the  Caloric  until  the  apples  are  soft.  Serve  cold  with 
whipped  cream  and  sugar. 

Baked  Apple  Dumpling — One  pint  of  flour ;  two  teaspoon- 
fuls  of  baking  powder;  one  cupful  of  milk;  one  quart  of  ripe, 
tart  apples  cut  into  slices.  Sift  the  flour  and  baking  powder 
together.  Rub  in  the  butter  and  mix  like  biscuit  dough.  Roll 
out.  Place  the  apples  in  a  deep  pie  plate,  put  the  crust  on  top 
and  bake  thirty  minutes  in  the  Caloric  rack,  using  two  radia- 
tors. When  it  is  done,  reverse  and  cover  with  sugar,  bits  of 
butter  and  cinnamon.     Serve  with  cream  and  sugar. 

Bread  Pudding — One  cupful  of  bread  crumbs ;  one  pint  of 
milk ;  two  eggs ;  one-half  cupful  of  sugar ;  a  piece  of  butter  the 
size  of  an  egg ;  one-half  cupful  of  raisins ;  one-half  teaspoonful 
each  of  salt  and  cinnamon.  Bake  in  a  buttered  dish  in  the 
Caloric  one  hour,  using  two  radiators. 

Brown  Betty — Mix  two  cupfuls  of  tart  apples,  peeled, 
cored  and  minced  with  one  and  one-half  cupfuls  of  fine  bread 
crumbs.  Add  one  cupful  of  sugar,  a  tablespoonful  of  butter, 
three  eggs,  well  beaten,  and  one-half  teaspoonful  each  of  mace 
and  cinnamon.  Turn  into  a  buttered  dish  and  bake  in  the 
Caloric  three  hours,  using  two  radiators.  Serve  with  liquid 
sauce. 

Cabinet  Pudding — Two  cupfuls  of  stale  cake  crumbs ;  two 
eggs,  beaten;  two  cupfuls  of  milk;  two  tablespoonfuls  of 
sugar ;  one  teaspoonful  of  vanilla  and  one  saltspoonf ul  of  salt. 
Cleanse  two  tablespoonfuls  of  currants,  add  two  tablespoon- 


96  CALORIC    BOOK   OF    RECIPES 

fuls  of  Sultana  raisins  and  two  tablespoonfuls  of  citron,  cut 
into  shreds.  Grease  a  dish  and  fill  with  alternate  layers  of 
fruit  and  cake  crumbs.  Moisten  each  layer  of  crumbs  with  the 
milk  and  the  beaten  eggs.  Add  a  little  more  milk,  if  neces- 
sary.   Bake  in  the  Caloric  one  hour,  using  two  radiators. 

Chocolate  Bread  Pudding — Soak  two  cupfuls  of  bread 
crumbs  in  four  cupfuls  of  scalded  milk  half  an  hour.  Melt  two 
squares  of  chocolate  over  hot  water.  Add  to  the  bread  two- 
thirds  cupful  of  sugar,  the  chocolate,  one-fourth  teaspoonful 
of  salt,  one  teaspoonful  of  vanilla  and  two  slightly  beaten  eggs. 
Turn  into  a  buttered  dish  and  bake  in  the  Caloric  three- 
fourths  of  an  hour  or  more,  using  two  radiators.  Serve  with 
whipped  cream  or  hard  sauce. 

Cottage  Pudding — One  cupful  of  sugar;  one-third  cupful 
of  butter ;  two  eggs ;  one-half  cupful  of  milk ;  one  and  one-half 
cupfuls  of  flour;  two  teaspoonfuls  of  baking  powder.  Bake  in 
the  Caloric  one-half  hour,  using  two  radiators. 

Cup  Custard — Heat,  without  scalding,  three  cupfuls  of 
rich  milk.  Add  three  small  tablespoonfuls  of  brown  sugar 
and  a  pinch  of  salt.  Beat  two  eggs,  add  the  hot  milk^  stir  and 
pour  into  custard  cups,  grating  a  little  nutmeg  on  top  of  each 
custard.  Set  the  cups  into  boiling  water  and  bake  in  the 
Caloric  one-half  hour,  using  two  radiators.  Then  place  on  ice 
to  set. 

Date  Pudding — Two  cupfuls  of  bread  crumbs;  one  and 
one-half  cupfuls  of  suet;  one-half  cupful  of  sugar;  one  cupful 
of  flour ;  two  cupfuls  of  dates ;  two  eggs ;  two  teaspoonfuls  of 
baking  powder;  one-half  teaspoonful  of  salt;  one-half  cupful 
of  milk.  Steam  in  the  Caloric  double  boiler  three  hours,  using 
one  radiator. 


CALORIC   BOOK    OF   RECIPES  97 

Fig  Pudding — Mix  together  one  cupful  of  molasses,  one 
cupful  of  chopped  suet,  one  pint  of  chopped  figs,  one  teaspoon- 
ful  of  cinnamon  and  one-half  teaspoonful  of  grated  nutmeg. 
Add  one  teaspoonful  of  soda  dissolved  in  a  little  hot  water 
and  one  cupful  of  milk.  Beat  two  eggs  light  and  stir  into  the 
mixture.  Add  two  and  one-fourth  cupfuls  of  flour.  Beat 
thoroughly.  Fill  a  buttered  mold  three-fourths  full.  Steam 
in  the  Caloric  three  hours,  using  one  radiator.  Serve  with 
wine  sauce. 

Green  Com  Pudding — To  the  beaten  yolks  of  three  eggs 
add  four  cupfuls  of  green  corn,  two  cupfuls  of  milk,  one-half 
cupful  of  butter  and  salt  and  pepper.  Pour  this  into  a  but- 
tered baking  pan,  add  the  beaten  whites  of  three  eggs  and 
bake  one  hour,  using  two  radiators,  moderately  hot. 

Huckleberry  Pudding — One  teaspoonful  of  butte^;  three 
teaspoonfuls  of  brown  sugar;  one  teaspoonful  of  baking  pow- 
der; two  eggs;  flour  enough  for  a  batter  and  one  pint  of 
huckleberries  stirred  in  last.  Bake  in  the  Caloric  thirty  min- 
utes, using  two  radiators. 

New  England  Indian  Pudding — Pour  two  quarts  of  milk, 
scalding  hot,  over  twenty-one  even  tablespoonfuls  of  cornmeal, 
moistened  with  two-thirds  cupful  of  molasses.  Let  this  cool 
one-half  hour.  Then  add  one  pint  of  cold  water  and  salt  to 
taste.  Bake  in  the  Caloric  four  hours  or  until  it  is  jellied  and 
red,  using  two  radiators. 

Prune  Pudding — Wash  well  one  pound  of  prunes.  Cover 
them  with  water  and  add  one  cupful  of  sugar.  Cook  in  a 
Caloric  kettle  over  night.  Remove  the  stones  and  rub  the 
prunes  through  a  sieve.    Add  the  stiffly  beaten  whites  of  four 


98  CALORIC   BOOK   OF   RECIPES 

eggs.     Bake  in  a  buttered  pan  in  the  Caloric  forty-five  min- 
utes, using  two  radiators. 

Rice  Pudding — Two  cupfuls  of  cooked  rice;  one  quart 
of  milk ;  three  eggs ;  one  cupful  of  sugar ;  one  cupful  of  raisins ; 
cinnamon  and  salt  to  taste  and  butter  the  size  of  an  egg. 
Bake  in  a  buttered  dish  in  the  Caloric  one  hour,  using  two 
radiators. 

Steamed  Fruit  Pudding — One  pint  of  flour ;  two  teaspoon- 
fuls  of  baking  powder;  a  pinch  of  salt;  one  egg;  two  table- 
spoonfuls  of  butter  and  enough  milk  to  make  a  dough  that 
will  drop  from  a  spoon.  Use  any  kind  of  fruit  and  steam 
in  cups  in  the  Caloric  one  hour,  using  one  radiator. 

Steamed  Plum  Pudding — To  two  cupfuls  of  fine  bread 
crumbs  add  one  cupful  of  sugar,  one  cupful  of  flour,  one-half 
cupful  of  molasses,  one  cupful  of  milk,  one  cupful  of  suet,  one 
cupful  of  seeded  raisins,  chopped;  one  cupful  of  currants, 
washed  and  dried;  one-fourth  pound  of  citron,  sliced;  one 
ounce  of  candied  orange  peel,  minced;  one-half  teaspoonful 
each  of  mace  and  cinnamon  and  one  small  teaspoonful  of 
soda  dissolved  in  a  little  hot  water.  Add  three  eggs,  well 
beaten.  Dredge  the  fruit  with  flour  before  adding  it  to  the 
other  ingredients.  Beat  hard  and  pour  into  a  buttered  mold. 
Steam  in  the  Caloric  four  hours.  When  ready  to  serve,  turn 
it  out  on  a  platter,  pour  brandy  over  it  and  set  fire  to  the 
brandy. 

Suet  Pudding — To  one  cupful  of  beef  suet,  chopped  fine, 
add  one  cupful  of  molasses,  one  cupful  of  milk,  one  teaspoon- 
ful of  soda,  one  cupful  of  chopped  raisins,  one  cupful  of  cur- 
rants and  spices,  as  desired.  Sift  in  two  and  one-half  cupfuls 
of  flour.     Steam  in  cans  two  hours,  using  one  radiator. 


CALORIC    BOOK    OF    RECIPES  99 

PUDDING  SAUCES 

Custard  Sauce — Add  one  cupful  of  powdered  sugar  to  two 
cupfuls  of  scalded  milk  and  add  the  yolks  of  two  eggs,  beaten 
light.  Season  with  nutmeg  and  cinnamon  and  stir  until  the 
sauce  is  slightly  thick.  Remove  it  from  the  fire  and  whip 
in  the  beaten  whites  of  the  eggs.  Place  over  boiling  water 
to  keep  warm,  and,  just  before  serving,  add  one  teaspoonful 
of  vanilla. 

Hard  Sauce — Cream  one-fourth  cupful  of  butter  in  a 
warm  bowl.  Add,  gradually,  one-half  cupful  of  powdered 
sugar  and  the  flavoring  (either  brandy,  vanilla  or  lemon). 
Place  in  a  small  dish  and  grate  nutmeg  on  the  top. 

Maple  Sauce — A  good  sauce  to  serve  with  steamed  pud- 
ding may  be  made  by  dissolving  one-half  pint  of  maple  sugar 
in  a  cupful  of  water,  adding  one-half  cupful  of  butter  mixed 
with  one  tablespoonful  of  flour  and  flavoring  to  taste.  Boil 
a  few  moments. 

Sauce  for  Cottage  Pudding — One  cupful  of  sugar;  one 
heaping  tablespoonful  of  flour.  Blend  and  add  one  pint  of 
boiling  water.  Stir  well,  season  with  nutmeg,  add  a  piece  of 
butter  the  size  of  an  Qgg  and  a  little  salt. 

Vanilla  Sauce — Cream  one-half  cupful  of  butter  with  one 
cupful  of  powdered  sugar.  Heat  over  boiling  water  while 
adding  one-half  cupful  of  rich  milk  or  cream.  Beat  until 
smooth  and  creamy,  remove  from  the  fire  and  add  one  tea- 
spoonful  of  vanilla. 


100  CALORIC   BOOK   OF   RECIPES 

Wine  Sauce — Wet  one  tablespoonful  of  cornstarch  in  cold 
water  and  stir  in  one  cupful  of  boiling  water.  Boil  ten  min- 
utes. Rub  one-fourth  cupful  of  butter  to  a  cream.  Add 
gradually  one  cupful  of  powdered  sugar,  one  egg,  well  beaten 
and  one  saltspoonful  of  grated  nutmeg.  Add  to  the  cornstarch 
one-half  cupful  of  wine  and  pour  the  two  mixtures  togetherl 
Stir  well  until  blended. 


Cake  Baked  in  the  Caloric 


CALORIC   BOOK   OF   RECIPES  101 

CAKE 

The  amount  of  heat  required  for  baking  cake  varies  ac- 
cording to  the  composition  of  the  cake.  Knowledge  of  the 
exact  degree  of  heat  required  can  be  gained  only  by  experi- 
ence. A  batter  which  contains  butter  needs  more  Keat  than 
one  in  which  there  is  no  butter.  This  fact  must  be  considered 
in  the  heating  of  the  radiators.  A  little  practice  is  all  that  is 
necessary.  Only  a  few  recipes  for  cake  are  given,  as  all  one's 
own  favorite  kinds  may  be  baked  in  the  Caloric.  Ordinary 
cake  pans  should  be  used  and  slipped  into  the  wire  rack 
when  the  cake  is  ready  for  the  oven. 

Angel  Cake — Whites  of  eleven  eggs ;  one  and  three-fourths 
cupfuls  granulated  sugar;  one  cupful  of  flour;  one  teaspoon- 
ful  of  cream  of  tartar  and  a  pinch  of  salt.  Sift  the  flour  four 
or  five  times  before  measuring.  Sift  the  sugar  also.  Beat  the 
whites  of  the  eggs  about  half,  add  the  cream  of  tartar  and  the 
salt  and  beat  until  very  stiff.  Stir  in  the  sugar  and  the  flour 
very  lightly  and  flavor  to  taste.  Bake  in  a  tube  pan  in  the 
Caloric  rack  forty-five  to  fifty-five  minutes,  using  two  mod- 
erately hot  radiators. 

Brown  Sugar  Layer  Cake — Two  cupfuls  of  dark  brown 
sugar ;  one-half  cupful  of  butter ;  one-half  cupful  of  sour  milk ; 
two  eggs  (whites  and  yolks  beaten  separately)  ;  two  and  one- 
half  cupfuls  of  flour;  one-eighth  cake  of  cooking  chocolate 
dissolved  in  one-half  cupful  of  boiling  water;  one  level  tea- 
spoonful  of  soda  and  one  teaspoonful  of  vanilla.  Bake  thirty 
minutes  in  the  Caloric,  using  two  radiators. 


102  CALORIC    BOOK   OF    RECIPES 

Filling — Two  and  one-half  cupfujs  of  brown  sugar;  one- 
half  cupful  of  cream  or  milk;  butter  the  size  of  an  egg.  Boil 
until  it  makes  a  soft  ball  in  water  and  add  one  cupful  of 
chopped  nuts  and  a  teaspoonful  of  vanilla.  Stir  until  it  begins 
to  thicken  and  spread  between  the  layers  and  on  top  of  the 
cake. 

Cocoanut  Loaf  Cake — One-half  cupful  of  butter ;  one  cup- 
ful of  sugar;  one  and  one-half  cupfuls  of  flour;  two  teaspoon- 
fuls  of  baking  powder ;  two  eggs ;  one  cupful  of  grated  cocoa- 
nut  and  a  pinch  of  salt.  Cream  the  butter  and  sugar  together, 
add  the  yolks  of  the  eggs,  then  the  flour,  salt  and  baking  pow- 
der sifted  together,  and  lastly  fold  in  the  whites  of  the  eggs. 
Bake  in  a  tube  pan  in  the  Caloric  basket  forty  minutes,  using 
two  radiators. 

Devirs  Food — Cook  until  thick,  one  egg,  one-fourth  cup- 
ful of  grated  chocolate  and  one-half  cupful  of  milk.  When  the 
mixture  is  cool  add  one  cupful  of  sugar,  one  cupful  of  milk, 
one-third  cupful  of  butter,  melted,  one  teaspoonful  of  soda,  one 
teaspoonful  of  vanilla  and  one  and  one-third  cupfuls  of  flour. 
Bake  in  the  Caloric  thirty  minutes,  using  two  radiators. 


Eggless  Ceike — Cream  one  scant  cupful  of  sugar  and  one- 
fourth  cupful  of  butter.  Add  three-fourths  of  a  cupful  of 
milk,  one  and  one-half  cupfuls  of  flour  sifted  with  one  and 
one-half  teaspoonfuls  of  baking  powder.  Add  the  flour  and 
milk  alternately.  Pour  into  a  greased  pan  and  bake  in  the 
Caloric  rack  thirty-five  minutes,  using  two  radiators. 


CALORIC    BOOK    OF    RECIPES  103 

Fruit  Cake — Cream  one  cupful  of  sugar  with  one-half 
cupful  of  butter.  Add  the  yolks  of  six  eggs,  a  little  grated 
lemon  rind,  four  ounces  each  of  rasins  and  currants,  one 
pound  of  flour  and  a  scant  one-half  pint  of  milk.  Fold  in  the 
beaten  whites  of  six  eg^s,  and,  lastly,  add  two  teaspoonfuls  of 
baking  powder.  Bake  in  the  Caloric  one  hour,  using  two 
radiators. 

Gold  Cake — Yolks  of  eight  eggs ;  one  scant  cupful  of  gran- 
ulated sugar;  one-half  cupful  of  butter;  one-half  cupful  of 
milk;  one  and  one-half  cupfuls  of  flour  and  two  teaspoonfuls 
of  baking  powder.  Cream  the  butter  and  sugar  thoroughly, 
add  the  eggs  well  beaten,  and  stir  thoroughly.  Add  the  milk 
and  flour  and  beat  hard.  Bake  in  a  tube  pan  in  the  Caloric 
rack,  using  two  radiators 

Hot  Water  Sponge  Cake — One  and  one-half  cupfuls  of 
powdered  sugar  or  one  and  one-fourth  cupfuls  of  granulated 
sugar ;  four  eggs ;  on  and  one-half  cupfuls  of  sifted  flour ;  two 
teaspoonfuls  of  baking  powder ;  four  tablespoonf uls  of  boiling 
water  and  a  pinch  of  salt.  Cream  the  egg  yolks  and  the  sugar 
thoroughly,  add  the  beaten  whites,  sift  in  the  flour  and,  after 
beating  thoroughly,  add  the  boiling  water.  Bake  in  a  tube 
pan  in  the  Caloric  rack  twenty-five  minutes,  using  two 
radiators. 

Marble  Cake^ — For  the  light  part,  use  one  cupful  of  sugar, 
one-half  cupful  of  butter,  one  cupful  of  milk,  one  and  one- 
fourth  cupfuls  of  flour,  one  teaspoonful  of  baking  powder,  one 
teaspoonful  of  lemon  extract  and  the  whites  of  four  eggs.   For 


104  CALORIC   BOOK   OF   RECIPES 

the  dark  part,  use  one  cupful  of  sugar,  one-half  cupful  of 
butter,  one-half  cupful  of  syrup,  one-half  cupful  of  jelly,  the 
yolks  of  four  eggs,  one-half  cupful  of  sour  milk,  one  teaspoon- 
ful  of  soda,  two  cupfuls  of  flour,  one  teaspoonful  of  cloves, 
nutmeg  and  cinnamon  and  one-half  cupful  each  of  currants 
and  raisins.  This  will  make  two  cakes.  Bake  forty  minutes 
in  the  Caloric,  using  two  radiators. 

Molasses  Cake — One  cupful  of  molasses;  one-half  cupful 
of  sugar;  one-half  cupful  of  butter;  two  cupfuls  of  flour;  one 
egg ;  one  teaspoonful  of  soda ;  salt  and  spice  to  taste.  Lastly, 
add  one  cupful  of  boiling  water.  Bake  in  the  Caloric  forty 
minutes,  using  two  radiators. 

Raisin  Cake — One  egg;  one  tablespoonful  of  butter;  one- 
half  cupful  of  milk;  two  teaspoonfuls  of  baking  powder;  one 
cupful  of  seeded  raisins;  two  and  one-half  cupfuls  of  flour. 
Flavor  with  vanilla.  Dredge  the  raisins  with  a  little  flour. 
Bake  one  hour  in  the  Caloric,  using  two  radiators. 

Soiu:  Milk  Cake — Two  eggs,  beaten  separately ;  one  cupful 
of  sugar ;  one  cupful  of  sour  cream ;  one  teaspoonful  of  soda ; 
one  and  one-half  cupfuls  of  flour;  one  teaspoonful  of  baking 
powder.  Flavor  with  vanilla.  Bake  in  the  Caloric  forty-five 
minutes,  using  two  radiators. 

Spice  Cake — One  cupful  of  brown  sugar;  one-half  cupful 
of  butter;  one-half  cupful  of  sour  milk;  two  even  teaspoon- 
of  soda ;  three  eggs,  cinnamon,  cloves  and  nutmeg ;  one  cupful 
of  nut  meats ;  one  cupful  of  raisins ;  two  cupfuls  of  flour.  Beat 
well.    Bake  in  the  Caloric  forty  minutes,  using  two  radiators. 


CALORIC    BOOK    OF    RECIPES  105 

Sponge  Cake — Three  eggs,  well  beaten;  one  cupful  of 
sugar ;  one  cupful  of  flour ;  one  teaspoonful  of  baking  powder ; 
one-half  cupful  of  hot  milk.  Mix  thoroughly  and  bake  in  the 
Caloric  twenty-five  minutes,  using  two  radiators. 

Sunshine  Cake — One  and  one-half  cupfuls  of  sifted  flour; 
one  cupful  of  sugar ;  one  teaspoonful  of  cream  of  tartar ;  whites 
of  ten  eggs ;  yolks  of  six  eggs.  Beat  the  whites  until  they  are 
stiff  and  cream  in  half  the  sugar.  Beat  the  yolks  very  light 
and  add  the  remainder  of  the  sugar.  Flavor  with  grated 
orange  peel.  Bake  in  an  angel  food  tin  in  the  Caloric  rack 
one  hour,  using  two  radiators. 

Washington  Cake — One  pound  of  butter;  one  pound  of 
brown  sugar ;  one  pound  of  flour ;  one  pound  of  raisins ;  one- 
half  pound  of  citron ;  a  little  nutmeg ;  four  eggs ;  one  cupful  of 
milk;  two  wineglassfuls  of  brandy;  two  even  teaspoonfuls  of 
soda ;  one  cupful  of  nut  meats.  Bake  in  a  tube  pan  one  hour, 
using  two  radiators.  This  makes  two  cakes  which  will  keep 
for  a  long  time. 


106  CALORIC    BOOK    OF    RECIPES 

ICING 

Tutti  Frutti  Icing — Two-thirds  cupfuls  of  ganulated 
sugar;  one-half  cupful  of  water.  Boil  five  minutes.  Add  one 
cupful  of  chopped  English  walnuts,  one  cupful  of  raisins,  one- 
half  pound  of  figs,  one-half  cupful  of  maple  syrup  and  the 
white  of  one  egg.    Stir  and  allow  it  to  cool. 


CALORIC    BOOK    OF    RECIPES  107 

SOUFFLES 

Souffles  may  be  made  in  a  shallow  basin  or  dish  that  will 
fit  in  the  large  Caloric  vessel.  They  must  be  served  in  the 
dish  in  which  they  were  baked.  The  following  hint  may  serve 
as  a  pleasant  variation: 

Put  only  half  of  the  souffle  material  into  the  baking  dish. 
Cut  a  piece  of  baking  wafer  the  exact  size  of  the  dish  and  place 
it  on  top  of  the  souffle  already  in  the  dish.  Place  canned  fruit 
(without  juice),  preserves,  or  freshly  stewed  fruit  (also  with- 
out juice)  on  top  of  the  baking  wafer.  Put  another  wafer  on 
top  of  the  fruit  and  then  add  the  other  half  of  the  souffle. 
The  baking  wafer  will  soften  and  blend  with  the  souffle  and 
the  fruit  so  that  it  cannot  be  detected  after  baking. 

The  dish  in  which  a  souffle  is  baked  should  be  well  greased 
with  butter. 

Almond  Souffle — Chop  five  and  one-half  ounces  of  al- 
monds. Beat  together  the  yolks  of  six  eggs  and  three-fourths 
cupful  of  sugar.  Add  the  chopped  almonds,  two  tablespoon- 
fuls  of  bread  crumbs,  some  grated  lemon  rind  and  a  pinch  of 
cinnamon.  Mix  well  and  fold  in  the  beaten  whites  of  the  six 
eggs.  Bake  in  the  Caloric  one  and  three-fourths  hours,  using 
two  radiators. 

Apple  Souffle — Soak  half  an  hour  four  or  five  stale  milk 
rolls  in  milk.  Then  press  out  most  of  the  milk.  Cream  two 
tablespoonfuls  of  butter  with  a  little  sugar  and  add  the  yolks 
of  four  eggs,  the  soaked  milk  rolls  and  five  or  six  finely  cut 
cooking  apples.    A  little  vanilla  or  grated  lemon  rind  may  also 


108  CALORIC    BOOK   OF    RECIPES 

be  added.  Fold  in  the  beaten  whites  of  the  four  eggs  and 
turn  into  a  baking  dish.  Bake  in  the  Caloric  two  hours,  using 
two  radiators. 

Bread  Crumb  Souffle — Beat  well  together  four  table- 
spoonfuls  of  sugar  and  four  eggs  until  foamy.  Add  four  table- 
spoonfuls  of  bread  crumbs,  a  pinch  of  cinnamon,  allspice  or 
cloves  and  one-half  teaspoonful  of  baking  powder.  Bake  in 
the  Caloric  one  and  one-half  hours,  using  two  radiators. 

Cherry  Souffle — This  is  prepared  the  same  as  apple 
souffle,  using  one  pound  of  large  cherries  instead  of  apples. 

Lemon  Souffle — Beat  the  yolks  of  four  eggs  together  with 
three  tablespoonfuls  of  sugar  until  they  are  foamy.  Add  a 
little  lemon  juice,  some  grated  lemon  rind,  four  tablespoon- 
fuls of  flour,  a  little  baking  powder  and  fold  in  the  beaten 
whites  of  the  four  eggs.  Bake  in  the  Caloric  one  and  one- 
half  hours,  using  two  radiators. 


CALORIC   BOOK   OF   RECIPES  109 

STEWED  AND  BAKED  FRUITS 

By  means  of  the  Caloric  Fireless  Cookstove  fruit  which 
should  remain  whole  may  be  cooked  more  satisfactorily  than 
in  any  other  way.  No  burning  is  possible,  so  no  stirring  is 
necessary  and  the  fruit  is  thus  left  whole.  If  care  is  exercised 
in  removing  it  from  the  utensil  in  which  it  was  cooked,  it 
should  appear  on  the  table  in  its  original  shape. 

Baked  Apples — Core  medium-sized  apples  but  do  not 
pare  them.  Fill  the  cavities  with  sugar  and  bits  of  butter,  or 
with  raisins  and  English  walnuts.  Cover  well  with  sugar  and 
pour  a  cupful  of  water  around  them.  Sprinkle  with  nutmeg 
before  serving.     Bake  in  the  Caloric,  using  two  radiators. 

Stewed  Apples — Pare  apples  and  remove  the  cores.  Boil 
some  water  in  a  Caloric  utensil.  There  should  not  be  more 
than  an  inch  of  water  in  the  vessel.  Place  the  apples  in  the 
water  and  sprinkle  sugar  over  them.  Cover  the  kettle  and 
cook  in  the  Caloric  one  hour,  using  one  radiator. 

This  recipe  may  be  varied  by  filling  the  apples  with 
chopped  nuts  and  raisins. 

Stewed  Apricots — Apricots  should  not  be  too  ripe.  Pare 
them  and  remove  the  stones.  Heat  to  the  boiling  point  a  few 
tablespoonfuls  of  water.  Put  the  apricots  ijito  this  and 
sprinkle  them  with  sugar.  Cook  in  a  covered  kettle  in  the 
Caloric  one-half  hour,  using  two  radiators. 


no  CALORIC   BOOK   OF   RECIPES 

Stewed  Pears — Pare  the  pears  without  removing  the 
stems.  Put  them  into  cold  water  immediately  so  that  they 
will  not  discolor.  Cook  them  in  water  as  directed  in  the 
recipe  for  stewed  apples. 

Stewed  Peaches  or  Plums — Put  the  fruit  into  a  kettle. 
Sprinkle  sugar  over  it  and  add  a  little  water.  Follow  the 
recipe  for  stewed  apples. 

Stewed  Quinces — Pare  ripe  quinces,  cut  them  into  thin 
slices  and  put  them  into  cold  water.  Heat  a  little  water  to 
the  boiling  point  and  add  the  quinces  with  sugar  and  a  little 
lemon  juice,  white  wine  or  vinegar.  Cook  in  a  covered  kettle 
in  the  Caloric  one  and  one-half  hours,  using  one  radiator. 


CALORIC   BOOK   OF   RECIPES  111 

FRUIT  SAUCES 
Apple  Sauce — Wash  and  core,  but  do  not  pare  the  apples. 
Put  them  into  a  kettle  with  just  enough  water  to  cover  them. 
Cook  in  the  Caloric  two  hours,  using  one  radiator.  When 
done,  add  sugar  to  taste  and  strain  through  a  sieve.  Cool  and 
serve. 

Cranberry  Sauce — Wash  one  quart  of  cranberries  and  add 
two  cupfuls  of  sugar  and  one-fourth  cupful  of  water.  Cook  in 
a  covered  kettle  in  the  Caloric  one  hour,  using  one  radiator. 

Dried  Apricots,  Apples,  Peaches  or  Pears — Soak  the  fruit 
over  night  in  cold  water  enough  to  cover  it.  Sweeten  to  taste 
and  cook  in  the  Caloric  two  hours,  using  one  radiator.  Boil 
the  liquid  down  to  a  syrup  and*  serve  the  fruit  in  it. 

Jellied  Prunes — Wash  one-third  of  a  pound  of  prunes. 
Soak  for  several  hours  in  two  cupfuls  of  cold  water.  Heat 
to  the  boiling  point  on  a  flame  stove  and  place  the  kettle  in 
-the  Caloric  for  thre€  hours,  using  one  radiator.  When  done, 
stone  and  quarter  the  prunes.  Soak  one-half  box  of  gelatine 
in  one-half  cupful  of  cold  water  and  add  it  to  the  prune  juice. 
Add  one  cupful  of  sugar  and  one-fourth  cupful  of  lemon  juice. 
Strain,  add  the  prunes  and  pour  into  molds.  When  cold,  serve 
with  whipped  cream  and  sugar. 

Rhubarb  Sauce — Wash  and  cut  the  rhubarb  into  one-inch 
pieces,  but  do  not  peel  it.  Put  it  into  a  kettle  with  sugar  but 
no  water.  Cook  in  the  Caloric  one  hour  or  more,  using  one 
radiator. 


112  CALORIC   BOOK   OF   RECIPES 

Stewed  Prunes — Wash  one  pound  of  prunes,  cover  them 
with  cold  water  and  add  one  cupful  of  sugar.  Cook  in  the 
Caloric  four  hours  or  over  night,  using  one  radiator. 

Stuffed  Peaches — Cut  large,  ripe  peaches  in  two,  remove 
the  stones  and  fill  the  cavities  with  chopped  nuts  and  stoned 
raisins.  Pour  over  them  one-half  cupful  of  water  and  sprinkle 
them  with  sugar.  Bake  in  the  Caloric  one-half  hour,  using 
two  radiators.  ,      ,    ,;,::;.;  4f|^g 


CALORIC   BOOK   OF   RECIPES  113 

COFFEE 

Coffee — Allow  one  tablespoonful  of  coffee  to  each  cupful 
of  water.  Mix  the  coffee  with  egg  and  cold  water  and  place 
in  a  Caloric  kettle.  Set  the  kettle  on  the  radiator  while  it  is 
heating.  When  both  are  moderately  hot,  remove  to  Caloric. 
It  will  be  ready  in  from  three  to  five  hours.  It  should  never 
boil. 


114  CALORIC   BOOK   OF    RECIPES 

CANNING  AND  PRESERVING 

Before  starting  to  can  fruits  or  vegetables  see  that  the 
jars  are  perfectly  clean,  that  the  rubbers  are  new  and  that 
the  jar  tops  are  in  good  condition.  Always  select  the  best 
fruit  for  canning. 

In  canning  berries,  fill  the  jars  as  full  as  possible.  Make 
a  heavy  syrup  and  pour  it  over  the  berries  in  the  jar  until 
the  jar  is  full.  Seal  immediately  and  place  in  a  kettle  half 
filled  with  boiling  water.  Remove  to  the  Caloric  for  six  hours 
or  longer,  using  one  radiator.  Berries  will  retain  their  shape 
and  the  juice  will  be  clear. 

In  preserving  peaches  or  pears,  pare  and  core  the  fruit, 
pack  it  in  jars  and  proceed  as  for  berries. 

Canned  Green  Corn — Cut  the  corn  from  the  cob  and  pack 
it  tightly  in  glass  jars.  Put  the  rubbers  on  the  jars  and  seal 
them.  Set  the  jars  into  a  kettle  with  enough  boiling  water 
to  reach  the  top.  Place  in  the  Caloric,  using  one  radiator  and 
leave  until  the  water  is  cool. 

String  Beans — Cut  up  fresh  string  beans  into  one-inch 
lengths  and  pack  them  tightly  in  glass  jars.  Pour  over  them 
salted,  boiling  water  and  proceed  as  in  the  recipe  for  corn. 

To  Render  Lard — Wash  and  cut  up  leaf  lard  in  small 
pieces,  place  in  a  large  kettle  and  set  the  kettle  on  a  radiator 
while  it  is  heating.  When  both  are  hot,  remove  to  the  Caloric 
and  leave  over  night.  Next  morning,  strain,  and  the  lard  will 
be  fine  and  white. 


.     PART  III. 
Measures,  Proportions,  Household  Hints. 


Biscuit  Deliciously  Baked  the  Caloric  Way 


PART  III. 

TABLE  OF  MEASURES 

Sixty  drops  equal  one  teaspoon ful. 

Three  teaspoonfuls  equal  one  tablespoonful. 

Four  tablespoon  ful  s  equal  one-quarter  cup  or  one-half  gill. 

Eight   rounded   tablespoon fuls   of   dry  material   equal   one 
cupful. 

Sixteen  tablespoonfuls  of  liquid  equal  one  cupful. 

One  cupful  of  liquid  equals  two  gills  or  one-half  pint. 

One  heaping  tablespoonful  of  sugar  equals  one  ounce. 

One  heaping  tablespoonful  of  butter  equals  two  ounces. 

Two  rounded  tablespoonfuls  of  flour  equal  one  ounce. 

Two  rounded  tablespoonfuls  of  ground  spice  equal  one 
ounce. 

One  cupful  of  butter  or  sugar  equals  one-half  pound. 
Two  cupfuls  of  flour  equal  one-half  pound. 
Five  medium-sized  nutmegs  equal  one  ounce. 
One  quart  of  sifted  pastry  flour  equals  one  pound. 
One  pint  of  granulated  sugar  equals  one  pound. 


118  CALORIC   BOOK   OF   RECIPES 

One  pint  of  butter  equals  one  pound. 

One  pint  of  ordinary  liquid  equals  one  pound. 

One  solid  pint  of  chopped  meat  equals  one  pound. 

One  cupful  of  rice  equals  one-half  pound. 

One  cupful  of  Indian  meal  equals  six  ounces. 

One  cupful  of  stemmed  raisins  equals  six  ounces. 


CALORIC    BOOK    OF    RECIPES  119 

TABLE  OF  PROPORTIONS 

One  level  teaspoon ful  of  baking  powder  to  one  level  cupful 
of  flour. 

One  teaspoonful  of  cream  of  tartar  to  one  cupful  of  flour. 

One-half  teaspoonful  of  soda  to  one  cupful  of  flour. 

One  teaspoonful  of  soda  to  one  cupful  of  molasses. 

Two  heaping  tablespoonfuls  of  cornstarch  to  one  quart  of 
milk. 

A  little  over  an  ounce  of  gelatine  to  one  quart  of  liquid. 


120  CALORIC   BOOK   OF    RECIPES 

HOUSEHOLD  HINTS 

Try  ground  caraway  seed  as  flavoring  for  a  simple  cake. 
Many  prefer  the  ground  spice  to  the  seeds. 

A  pinch  of  salt  added  to  the  whites  of  eggs  will  make  them 
whip  better. 

If  a  pinch  of  vinegar  is  put  into  doughnuts  they  will  not 
absorb  the  fat  in  which  they  are  fried. 

If  potatoes  are  pared  and  laid  in  cold  water  before  boiling 
they  will  remain  white. 

Dry  celery  stalks  and  use  them  for  seasoning. 

Never  put  strawberries  in  tinware. 

A  hot  cloth  wrapped  around  jelly  or  ices  will  cause  them 
to  come  out  of  the  molds  without  sticking. 

A  little  boiling  water  added  to  an  omelet  will  keep  it  from 
being  tough. 

A  little  butter  added  to  cake  frosting  greatly  improves  it. 

Dredge  cake  tins  with  flour  and  the  cake  will  not  stick  to 
the  tins. 

Wooden  spoons  are  best  to  use  in  cakemaking. 

If  raisins  and  currants  are  rolled  in  flour  before  being  put 
into  cake  they  will  not  sink  to  the  bottom. 

When  cutting  fresh  bread  dip  the  knife  jn  hot  water. 

Keep  an  apple  in  the  cake-box.    It  will  keep  the  cake  fresh 
for  a  long  time. 


CALORIC    BOOK    OF    RECIPES  121 

If  grease  is  spilled  on  the  kitchen  floor  cold  water  should 
be  poured  on  it  immediately.  The  water  will  harden  the  grease 
and  prevent  it  from  soaking  into  the  floor.  It  may  then  be 
scraped  up  with  a  knife. 

When  using  valuable  vases  for  table  decoration  fill  them 
one-fourth  full  of  sand  to  prevent  them  from  being  tipped  over. 

Scatter  a  few  drops  of  lavender  in  bookcases  in  the  sum- 
mer and  no  mold  will  be  found. 

To  preserve  maps  brush  each  with  a  solution  of  gutta  percha 
which  is  quite  transparent.    It  may  be  applied  to  both  sides. 

Moisten  grease  spots  with  cold  water  and  soda  before 
scrubbing. 

Soak  new  brooms  in  hot,  salted  water  before  using  them. 
The  salt  toughens  the  bristles  and  the  brooms  will  last  longer. 

Try  cucumber  peelings  to  exterminate  cockroaches.  The 
cucumber  acts  as  poison  to  the  roaches. 

Stains  on  knives,  however  obstinate,  will  disappear  if  rubbed 
with  a  piece  of  raw  potato.  ^ 

Try  soft  tissue  paper  for  cleaning  or  polishing  a  mirror. 

Never  use  soap  and  water  on  varnished  woodwork. 

To  prevent  flies  from  entering  a  house  brush  the  screen 
doors  with  kerosene. 

If  a  drawer  sticks,  rub  a  little  fresh  lard  on  it. 

Sprinkle  the  cellar  often  with  chloride  of  lime  and  it  will 
be  kept  free  from  rats. 


122  CALORIC    BOOK    OF    RECIPES 


To  clean  straw  mattings  wash  them  with  soft  water,  chang- 
ing the  water  often. 

Add  a  little  kerosene  to  the  water  in  which  windows  are 
washed. 

Burn  orange  peel  on  the  stove  instead  of  coffee  for  dis- 
agreeable odors — the  effect  is  more  pleasant. 

A  few  drops  of  oil  of  lavender  poured  in  a  glass  of  hot 
water  makes  a  pleasant  odor  in  a  sick  room. 

Scour  copper  kettles  with  salt  and  vinegar. 

Keep  an  oyster  shell  in  the  teakettle  to  prevent  the  forming 
of  a  crust. 

Straw  mattings  will  last  longer  if  given  a  coat  of  varnish, 

A  piece  of  camphor  kept  with  silver  will  prevent  the  silver 
from  tarnishing. 

Crushed  eggshells  or  shot  will  clean  a  water  bottle  or  vinegar 
cruet. 

Use  lemon  juice  to  remove  mildew  stains. 

Put  a  pinch  of  salt  into  water  in  which  cut  flowers  are 
placed  and  they  will  last  longer. 

To  clean  a  clogged  drain  pipe,  pour  down  some  kerosene 
and  follow  it  immediately  with  boiling  water. 

Polish  a  dining  table  with  melted  beeswax,  rubbed  on  with 
a  soft  cloth. 

When  planting  sweet  peas  have  the  rows  run  north  and 
south.  The  plants  will  blossom  better. 


CALORIC    BOOK    OF   RECIPES  123 

When  laundering  lace  curtains,  if  a  creamy  shade  is  desired, 
add  clear,  strong  coffee  to  the  starch. 

Wash  challies  in  rice  water  made  by  cooking  one  pound  of 
rice  in  five  quarts  of  water.    Strain  and  cool. 

Add  a  little  turpentine  to  water  in  which  clothes  are  boiled ; 
it  will  whiten  them. 

Clean  flatirons  with  emery  paper. 

A  few  drops  of  kerosene  added  to  starch  will  make  ironing 
easier. 

When  laundering  Battenberg  pieces  put  a  teaspoonful  of 
borax  into  the  rinsing  water  and  there  will  be  no  need  of  starch. 


Soak  hair  brushes  in  ammoniated  water  to  harden  the  bris- 
tles and  prevent  them  from  falling  out. 

If  a  gown  has  become  stained  with  lemon  juice,  ammonia 
applied  to  the  spot  will  restore  the  cloth  to  its  natural  color. 

To  remove  ink  stains  from  clothing  soak  the  spot  in  sour 
milk. 

A  faded  dress  may  be  made  perfectly  white  by  boiling  it 
in  water  to  which  cream  of  tartar  has  been  added. 

A  gold  chain  may  be  made  to  look  very  bright  by  dipping 
it  in  a  cup  containing  one  part  of  ammonia  and  three  parts  of 
water. 


124  CALORIC   BOOK   OF   RECIPES 

A  teaspoonful  of  flour  or  sulphur,  dissolved  in  hot  milk  and 
slowly  sipped,  is  said  to  be  helpful  in  case  of  sore  throat. 

Apply  common  mud  to  a  bee  sting  and  the  pain  will  cease. 
Scrape  raw  potatoes  and  apply  the  pulp  to  a  burn.     It  will 
give  immediate  relief. 

The  whites  of  eggs  beaten,  with  salt,  to  the  consistency  of 
frosting  and  applied  to  a  sprain  will  give  great  relief.  Renew 
the  application  as  the  egg  becomes  dry. 

Celery,  eaten  abundantly,  is  said  to  be  good  for  neuralgia. 

Lay  thin  slices  of  potato  across  the  forehead  in  case  of 
headache. 

A  gargle  of  salt  and  water  is  a  good  remedy  for  sore  throat. 

Boiled  flaxseed  juice  flavored  with  lemon  is  excellent  for  a 

cough. 

To  cure  hiccoughs^  take  a  long  breath  and  hold  it. 

Salt  and  sugar  mixed  together  will  sometimes  stop  a  cough. 


INDEX  TO  RECIPES 


Almond,  Souffle,  115. 

Apple,  Dumpling,  Baked,  102. 

Pie,   100. 

Roll,  101. 

Sauce,  119. 

Souffle,  115. 

Tapioca  Pudding,  102. 
Apples,  Baked,  117. 

Dried,  119. 

Stewed,  117. 
Apricots,  Dried,  119. 

Stewed,  117. 
Asparagus,      Roast     Chicken 
with,  72. 

Salad,  96. 

Soup,  28. 

Baking  Powder  Biscuits,  91. 

Bean,  Soup,  28. 

String,   Salad,  98. 
Beans,  Baked,  80. 

Canned   String,   122. 

String,  97. 
Beef,  a  la  Mode,  39. 

a  la  Venison,  40. 

Austrian  Filet,  39. 

Boiled,  42. 

Broth,  Invalid's,  43. 

Brown,  Stew,  42. 

Corned,  43. 

Filet,   Roast,  43. 

Filet  Roast,  Steamed,  47. 

Goulach  Stew,  43. 

Hash,  Baked,  39. 

Loaf,  40. 


Beef 

Panned  Steak,  44. 

Picklesteiner  from  Tender- 
loin, 44. 

Pot  Roast,  44. 

Pot    Roast   with    Potatoes, 
45. 

Ragout,  a  la   Creole,  45. 

Rib  Roast,  Steamed,  47. 

Roast,  Rare,  46. 

Rolled,  Steak,  46. 

Roulard,  41. 

Stew,  41. 

Stewed  with  Ham,  47. 

Swedish  Steak,  48. 

Tea,  41. 
Beet  Salad,  96.  ^ 

Beets,  81. 

Biscuits,  Baking  Powder,  91. 
Boiled  Dinner,  69. 
Bouillon,    29. 
Bread,  Boston  Brown,  91. 

Brown,  with  Raisins,  92. 

Brown,  with  Yeast,  93. 

Crumb  Souffle,   116. 

French  Corn,  93. 

Graham,  Steamed,  94. 

Nut,  94. 

Pudding,  102. 
Broth,  Chicken  Jelly  or,  29. 

Invalid's,  43. 

Mutton,  30. 
Brown  Betty,  102. 
Cabbage  with   Cream  Dress- 
ing, 81. 


125 


126 


CALORIC   BOOK   OF   RECIPES 


Cake,  Angel,  109. 

Brown  Sugar  Layer,  109. 

Cocoanut  Loaf,  110. 

Devil's  Food,  110. 

Eggless,  110. 

Fruit,  111. 

Gold,   111. 

Marble,  111. 

Molasses,   112. 

Raisin,  112. 

Sour  Milk,  112. 

Spice,  112. 

Sponge,  113. 

Sponge,  Hot  Water,  111. 

Sunshine,   13. 

Washington,  113. 
Calt's  Breast,  .Steamed,  50. 

or  Pig's  Tongue,  Boiled,  69. 
Caloric  Specialties,  69. 
Canning  and  Preserving,  122. 
Carrots,  82. 

Cauliflower,   Boiled,   80. 
Celery,  Cream  of.  Soup,  30. 

Salad,  96. 
Cereals,  89. 

Boiled   Rice,  89. 

Oatmeal  Mush,  90. 

Old  Fashion^-  Oatmeal,  89. 

Rolled  Wheat,  90. 

Rice  Cooked  in  Milk,  90. 

Rice  Cooked  in  Milk  with 
Apples,  90. 
Chestnut    Dressing   for   Tur- 
key, 65. 
Chicken,  Boiled,  61. 

Creamed,  62. 

Cream,  Soup,  29. 

Curry,  61. 

Escalloped,  63. 

Fricasseed,  63. 

Goulach,  Hungarian,  63. 

Jelly  or  Broth,  29. 

Pickled,  64. 


Chicken 

Pie.  61. 

Pressed,  64. 

Roast,  64. 

Roast,  with  Asparagus,  72. 

Salad,  97. 

Soup,  28. 

Southern  Style,  62. 

Stew,  Cream,  62. 

with  Asparagus,  70. 
Chocolate     Bread      Pudding, 

103. 
Chops,  Lamb,  Baked,  56. 

Mutton,  Braised,  56. 

Pork,  Breaded,  59.  ^ 

Veal,   Breaded,  49. 
Cocoanut  Loaf  Cake,  110. 
Codfish  Balls,  35. 
Coffee,   121. 
Corn,   Canned,   122. 

on  the   Cob,  82. 

Pudding,  104. 

Soup,  29. 
Cottage  Pudding,  103. 
Croquettes,  Veal,  50. 
Curry,   Chicken,  61. 

Mutton  or  Veal,  49. 
Custard,  Cup,  103. 

Sauce,   107. 
Date  Pie,  100. 

Dressing,   Chestnut,  for  Tur- 
key, 65. 

Mayonnaise,  99. 

Tomato,  72. 
Dumpling,  Baked  Apple,  102. 
Dumplings,  Meat  with  Beans, 

71. 
Fig  Pudding,  104. 
Filet,  Austrian,  39. 

Roast  Beef,  43. 

Roast  Beef,  Steamed,  47. 


CALORIC    BOOK    OF    RECIPES 


127 


Fish,  Baked,  35. 

Boiled,  35. 

Codfish  Balls,  35. 

Escalloped  Oysters,  36. 

Escalloped    Oysters    and 
Rice,  36. 

Escalloped   Salmon,   36. 
Fowl,  Fried,  6Z. 

with  Vermicelli,  70. 

Fruit,  Cake,  111. 

Pudding,  Steamed,  105. 

Salad,  97. 

Sauces,  119. 
Fruits,     Stewed    and    Baked, 

117. 
Game,  67. 

Partridge,  67. 

Pigeons,  a  la  Venison,  67. 

Pigeons,  Roast,  67. 

Pigeons,  Roast,  Stuffed,  67. 

Venison,  Fricasseed,  67. 

German  Household  Fare,  70. 
Glace,  Veal,  51. 
Goose,  Roast,  66. 
Goulach,     Chicken,    Hungar- 
ian, 6Z. 

Lamb,  57. 

Stew,  48. 

Veal,  51. 

Veal  with  Potatoes,  72. 
Gruel,  Oatmeal,  90. 

Ham,  Boiled,  69. 

with  Cream  Gravy,  59. 
Hash,  Baked,  39. 
Huckleberry  Pudding,  104. 
Icing,  Tutti  Frutti,  114. 
Indian    Pudding,    New    Eng- 
land, 104. 
Irish  Stew,  57. 


Jellied  Prunes,  119.  , 

Veal,  49.  t 

Jelly,  Mint,  76. 
Lamb  and  Mutton,  56.  ? 

Lamb,  Boiled  Leg  of,  56. 

Chops,   Baked,  56. 

Goulach,  57. 

in  Light  Gravy,  57. 

Leg  of,  a  la  Venison,  58. 

Roast  Leg  of,  58. 

with  Dressing,  57. 

Lamb's  Tongues,   Boiled,  56. 
Lard,  to  Render,  122. 
Lemon  Pie,   100. 

Souffle,  116. 
Liver,  Larded,  50. 
Loaf,  Beef,  50. 

Veal,  52. 
Macaroni,  French,  83. 

Plain,  85. 

with  Cheese,  83. 

with  Tomatoes,  83. 
Maple  Sauce,  107. 
Mayonnaise  Dressing,  99. 
Meat   Dumplings   with 

Beans,  71. 
Meats,  38. 
Mint  Jelly,  76. 
Muffins,   Breakfast,  92.       >? 
Mush,  Oatmeal,  90.  • 

Mushroom  Sauce,  76. 
Mutton,  Boiled  with 
Potatoes,   69. 

Broth,  30. 

Chops,  Braised,  56. 

Curry  of,  49. 

with  Onions  and  Potatoes, 
71. 
Noodles,  Veal  with,  73. 


128 


CALORIC   BOOK   OF   RECIPES 


Oatmeal,   Gruel,  90. 

Mush,  90. 

Old  Fashioned,  89. 
Onions,   Baked,  69. 
Oysters,   Escalloped,   36. 

Escalloped  with  Rice,  36. 

Vegetable,  88. 
Partridge,  67. 
Peaches,   Dried,   119. 

Stewed,  118. 

Stuffed,  120. 
Pears,  Dried,  119. 

Stewed,  117. 
Pea  Soup,  30. 
Peas,  Green,  83. 
Peppers,   Stuffed,   72. 
Pie,  Apple,  100. 

Chicken,  61. 

Date,  100. 

Lemon,   100. 

Pigeons,  a  la  Venison,  67. 
V     Roast,  67. 

Stuffed   Roast,  67. 
Pig's  Feet,  59. 

or   Calf's  Tongue, 
Boiled,  69. 
Plum  Pudding,   105. 

Plums,  Stewed,  118. 
Pork,  Chops,  Breaded,  59. 

Roast,  59. 

Tenderloin  Roast,  60. 
Potato,  Salad,  97. 

Salad  with  Bacon,  97. 

Salad  with  Cucumbers,  97. 

Stew,  86. 
Potatoes,    Boiled,   81. 

Escalloped,  82. 

Hungarian  Stewed,  83. 

in  Butter,  85. 

Mashed  with  Apples,  84. 


Potato 

Sliced  with   Bacon,  86. 

Sweet,   Southern   Style,  88. 

with  Fried  Sausage,  85. 

with  Ham,  85. 

with  Parsley,  85. 
Preserving,  Canning  and,  122. 
Prune  Pudding,  105. 
Prunes,  Jellied,  119. 

Stewed,   120. 
Pudding,  Apple  Roll,  101. 

Apple  Tapioca,  102. 

Baked   Apple   Dumpling, 
102. 

Bread,    102. 

Brown  Betty,  102. 

Cabinet,   103. 

Chocolate  Bread,   103. 

Cottage,   103. 

Cup  Custard,  103. 

Date,   104. 

Fig,  104. 

Green  Corn,  104. 

Huckleberry,   104. 

New  England  Indian,  104. 

Prune,  105. 

Rice,   105. 

Steamed  Fruit,   105. 

Steamed  Plum,  105. 

Suet,  106. 
Pudding  Sauces,  107. 
Pumpkin,  Stewed,  86. 
Puree  du  Barry,  31. 
Quinces,  Stewed,  118. 
Ragout  a  la  Creole,  45. 
Rhubarb  Sauce,  119. 
Rice,  Boiled,  89. 

Cooked  in  Milk,  90. 

Cooked  in   Milk  with 
Apples,  90. 

Escalloped  Oysters  and,  36. 

Pudding,  105. 


CALORIC    BOOK    OF   RECIPES 


129 


Rice 
Soup,  31. 

Soup  with  Green  Peas,  31. 
Soup  of  Rice  and  Milk,  32. 
Soup  with  Tomatoes,  31. 
Veal  with,  54. 

Roll,  Apple,  101. 

Rolls,  Cinnamon,  93. 
Light,  94. 

Roulard,  Beef,  41. 

Salad,  Asparagus,  96. 
Beet,  96. 
Celery,  96. 
Chicken,   97. 
Fruit,  91. 
Potato,  97. 

Potato  with  Bacon,  97, 
Potato  with  Cucumbers,  97. 
String  Bean,  98. 
Tomato  Jelly,  98. 
Waldorf,  98. 

Salmon,  Escalloped,  36. 
Loaf,  37. 

Sauce,  Apple,  119. 
Caper,   75. 
Cranberry,   119. 
Custard,    107. 
Drawn  Butter,  75. 
Egg,  76. 

for  Cottage  Pudding,  107 
Hard,  107. 
Maple,   107. 
Mushroom,    Id. 
Rhubarb,    119. 
Tomato,  76. 
Vanilla,  107. 
White,    n. 
Wine,  108. 


Sauerkraut,  86. 

Shortcake,  Old  Fashioned 
Strawberry,  94. 
Strawberry,  95. 

Souffle,  Almond,  115. 
Apple,  115. 
Bread  Crumb,  116. 
Lemon,  116. 

Soup,  Asparagus,  28. 
Bean,  28. 
Bouillion,   28. 
Chicken,  28. 

Chicken  Jelly  or  Broth,  29. 
Corn,  29. 

Cream  of  Celery,  30. 
Cream  of  Chicken,  29. 
Green   Pea,  30. 
Mutton  Broth,  30. 
of  Rice  and  Milk,  32. 
Puree  du  Barry,  31. 
Rice,  31. 

Rice  with  Green  Peas,  31. 
Rice  with  Tomatoes,  31. 
Spanish,  32. 
Tomato,  Z2. 
Tomato  with  Milk,  32. 
Turtle,    33. 
Vegetable,  33. 
Vegetable  Oyster,  33. 

Spaghetti,  Minnesota  with 
Tomato  Sauce,  84. 
Veal  with,  54. 

Squash,  Hubbard,  Baked,  80. 
Summer,  88. 

Steak,  Panned,  44. 
Rolled,  46. 
Swedish,  48. 


130 


CALORIC   BOOK   OF   RECIPES 


Stew,  Brown  Beef,  42. 
Cream  Chicken,  62. 
Goulach,  43. 
Irish,  57. 
Potato,   86. 

Stock,   Soup,   27. 

Succotash,  87. 

Summer  Squash,  88. 

Sweet  Potatoes,  Southern 
Style,  88. 

Tapioca,  Pudding,  Apple,  102. 

Tomato,  Dressing,  72. 
Jelly  Salad,  98. 
Sauce,  76. 
Soup,  32. 
Soup  with  Milk,  32. 

Tomatoes,  Escalloped,  82. 
Stewed,   86. 
Stuffed,  87. 

Tongue,  Boiled,  42. 

Tongues,  Lambs',  Boiled,  56. 
Sheep's,  Braised,  56. 

Turkey,  Fricasseed,  65. 
Roast,  65. 

Turtle  Soup,  33. 

Vanilla  Sauce,  107. 

Veal,  Birds,  50. 
Croquettes,  50. 
Curry  of,  49. 
Glace.  51. 
Goulach,  51. 
Goulach  with  Potatoes,  72. 


Veal 
in  Caper  Gravy  and  Cream, 

51. 
in  Highly  Seasoned 

Gravy,  52. 
Jellied,  49. 

Knuckle,  with  Rice,  49. 
Loaf,  52. 
Pie,  52. 
Roast,  53. 
Roast,  Larded,  52. 
Roast  Leg  of,  50. 
Roast,  with  Sweet  Cream 

Gravy,  53. 
Rolls,  53. 
with   Green  Peas  and 

Dumplings,  72. 
with  Noodles,  73. 
with  Onions  and  Potatoes, 

73. 
with  Parsley,  54. 
with  Rice,  54. 
with  Spaghetti,  54. 
with  Tomatoes,  54. 

Vegetable,  Oysters,  88. 
Oyster  Soup,  33. 
Soup,   33. 

Vegetables,  78. 

Venison,  Fricasseed,  67. 

Vermicelli,  Fowl  with,  70. 

Wheat,  Rolled,  90. 

Wine  Sauce,  108  . 


CALORIC    BOOK   OF   RECIPES  131 

SPECIAL  RECIPES 


132  CALORIC    BOOK    OF    RECIPES 

SPECIAL  RECIPES 


CALORIC    BOOK   OF   RECIPES  133 

SPECIAL  RECIPES 


134  CALORIC    BOOK   OF   RECIPES 

SPECIAL  RECIPES 


CALORIC   BOOK   OF   RECIPES  135 

SPECIAL  RECIPES 


136  CALORIC   BOOK   OF   RECIPES 

SPECIAL  RECIPES 


CALORIC   BOOK    OF   RECIPES  137 

SPECIAL  RECIPES 


138  CALORIC    BOOK    OF    RECIPES 

SPECIAL  RECIPES 


THE  CALORIC  COOKSTOVES 

are 

Manufactured  under   the   following    Canadian   and 
American  Patents 

Canadian         Patent  No.  114890.  Issued  Nov.  3,1908 

Canadian         Patent  No.  114524.  Issued  Oct.  13,1908 

United  States  Patent  No.  898527.  Issued  Sept.  5, 1908 

United  States  Patent  No.  899084.  Issued  Sept.  22, 1908 

United  States  Patent  No.  919494.  Issued  April  27,  1909 

United  States  Patent  No.  975690.  Issued  Nov.  15, 1910 

United  States  Patent  No.  484888.  Issued  March  22, 1909 

United  States  Patent  No.  610308.  Issued  Feb.  23, 1911 

United  States  Patent  No.  1018414.  Issued  Feb.  27. 1912 

Other  Patents  Pending 

Trade  Mark  Registered  Nov.  27th,  1906.  No.  57698 

Infringements  on  our  patents  and  patent  rights 
will  be  prosecuted 


^Se  SAhtc  Soitffiany 


Note  This:  Professor  Charles  Barnard,  the  highest  authority  in 
America,  who  has  charge  of  the  Housekeeping  Experi- 
ment Station  at  Darien,  Conn.,  has  used  a  Caloric  three 
years  and  he  recommends  the  Caloric  Cookstove — see 
Bulletin  No.  14,  issued  February,  1912,  entitled  "House- 
keeping Efficiency." 

Note  This:  An  authority  in  a  recent  issue  of  Century  Maga- 
zine says :    "The  three  great  scientific  inventions  of  this 
century  are  Wireless  Telegraphy,  Aviation  and  the  Fire- 
less  Cookstove  (not  cooker). 

The  Caloric  is  the  only  Fireless  Cookstove  in  the  world. 


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